Green Bean Vinaigrette

Makes 12 servings

for the dressing

2 cups of chicken broth
¼ cup of cider vinegar
¼ cup olive oil
½ cup of lemon juice
1 medium clove of garlic, finely minced
4 teaspoons Dijon mustard

for the salad

12 cups of green beans (six 15oz cans, drained)
1½ teaspoons dried dill
3 Tablespoons sugar
3 hard boiled eggs, chopped
½ teaspoon minced garlic (½ a medium clove)
¼ cup chopped parsley
¾ cups chopped pimento or red pepper


Combine the dressing ingredients in a food processor and spin till well blended. Makes 3 cups, enough for 12 servings (a generous ¼ cup per serving).

Combine all the remaining ingredients, and toss with dressing. Cover and chill.


A deliberately tart and low-fat complement to Hunter's Chicken
First served: Samhain 1993
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Last modified: © November 1993