If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a navel orange.
- 1 small shallot, chopped
- 1 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 3 clementines, Zest and juice of
- 1 1/2 pound fresh green beans, trimmed
- 1/2 cup pecans, toasted and chopped
In a blender, combine shallot, mustard, salt and clementine juice and blend until smooth. Set aside.
Transfer to a large bowl and drizzle with citrus dressing.
Sprinkle with pecans and clementine zest to taste and serve.
Per serving: 80 calories (50 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 9g carbohydrates (4g dietary fiber, 3g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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