Green Bean and Red Onion Salad with Warm Cider Vinaigrette Recipe

Green Bean and Red Onion Salad with Warm Cider Vinaigrette Recipe

  • 1/2 cup frozen apple juice concentrate, thawed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mustard seeds
  • 6 ounces green beans, trimmed, cut in half on deep diagonal
  • 4 cups (packed) baby greens (about half of 4.5-ounce package)
  • 1/2 cup finely chopped red onion
  • 2 large radishes, trimmed, halved, thinly sliced
  • 1 tablespoon finely chopped bread-and-butter pickles
  1. Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  2. Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.
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