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| Armenian Vegetable Salad |
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| 2 lbs |
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Green beans, trimmed |
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| 5 Tbs |
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Extra-Virgin Olive Oil |
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| 7 Tbs |
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Balsamic Vinegar |
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| 1 Tbs |
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Dijon Mustard |
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| 4 |
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large Roasted Red Peppers, julienned |
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| 2 |
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bunches Green Onions, white & most of the green finely sliced |
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| 20 |
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-30 Italian, Greek or French olives, pitted |
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| 1/2 tsp |
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Salt, to taste |
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| 1/2 tsp |
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Ground Black Pepper, to taste |
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| 1 lb |
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Fresh White Mushrooms |
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| 1 |
Wash and trim mushrooms. Depending on their size, leave whole, halve or quarter. Steam over hot water for about 5 minutes, until they are tender. Set aside. |
| 2 |
Steam the green beans about 7 minutes, depending on size. Cover and refrigerate. |
| 3 |
Whisk the oil, vinegar and mustard together and pour over the mushrooms, peppers, green onions and olives; cover and refrigerate. |
| 4 |
To serve, stir the green beans into the rest of the salad. Season with salt and pepper. |
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| Servings: 12 |
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| Cooking Tips |
| Do not stir the green beans into the dressing more than 30 minutes in advance as the acid will turn them gray-green. |
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| Recipe Type |
| Main Dish, Salad, Side Dish, Vegetarian |
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| Recipe Source |
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