Summer Green Bean and Portabello Mushroom Salad with Orange Balsamic Dressing
As summer takes hold and the warm evenings start to outnumber the cool ones, it’s nice to sit on the patio and enjoy a leisurely meal with friends. Dinners become less fussy at our house and tend towards lightly grilled meats or seafood and lots of different salads like the tabbouleh I wrote about last week, or the beet and citrus salad from last fall.
Here’s another easy and tasty salad for this time of year:
Summer Green Bean and Portabello Salad with Orange Balsamic Dressing
2 lbs. green beans
1 large portobello mushroom cap
1 small orange – peeled and chopped into 1/2″ pieces
3-4 Tbsp. marcona almonds
3 Tbsp. orange infused olive oil
2 Tbsp. balsamic vinegar
salt and pepper
Wash and prepare green beans, cook in boiling water for approximately 5 minutes until soft. Place in ice bath to stop the cooking process and cool the green beans (it will help them retain a bright green color). Set aside.
Lightly wash and slice portobello mushrooms into 1/4″ strips. Spray frying pan with canola oil and saute mushrooms briefly until soft.
Make dressing from orange infused olive oil, balsamic vinegar, salt and pepper to taste. Toss green beans, mushrooms and marcona almonds gently with dressing. Top with orange pieces. Serve at once.
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