RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1328
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| Recipe Name: |
Green Beans with Sesame Vinaigrette |
| Source: |
, August 2004 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-17
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 Teaspoon oil, sesame, dark
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Directions:
Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat. |
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| Nutrition per Serving: |
| Calories: |
114 |
Total Carbs: |
8.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.5 |
Protein: |
4.50 |
| Fiber: |
4.41 |
Sodium: |
234.26 |
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