lisalewis@firstplace
December 5th, 2006, 11:00 AM
Serves: 12
Exchanges: 2 vegetables, 1 fat
Ingredients:
2 tablespoons olive oil
2 large red onions, thinly sliced
1 teaspoon leaf oregano
1/4 cup balsamic vinaigrette
3 pounds fresh green beans, trimmed
juice of one lemon
salt & pepper to taste
Preparation:
Heat a large size skillet over medium heat; add olive oil, sliced onion, and oregano. Cook onion, stirring occasionally, until soft and translucent; add the balsamic vinaigrette. (Either keep warm and set aside or make ahead and refrigerate; heat onions before adding to green beans.) Cook green beans in a large kettle of boiling salted water. Do not cover, and cook for approximately 7 minutes or until beans are brightly colored, but still a little crisp. Drain, squeeze lemon juice over beans and toss. Add salt and pepper to taste and toss with pickled onions. Serve hot.
Exchanges: 2 vegetables, 1 fat
Ingredients:
2 tablespoons olive oil
2 large red onions, thinly sliced
1 teaspoon leaf oregano
1/4 cup balsamic vinaigrette
3 pounds fresh green beans, trimmed
juice of one lemon
salt & pepper to taste
Preparation:
Heat a large size skillet over medium heat; add olive oil, sliced onion, and oregano. Cook onion, stirring occasionally, until soft and translucent; add the balsamic vinaigrette. (Either keep warm and set aside or make ahead and refrigerate; heat onions before adding to green beans.) Cook green beans in a large kettle of boiling salted water. Do not cover, and cook for approximately 7 minutes or until beans are brightly colored, but still a little crisp. Drain, squeeze lemon juice over beans and toss. Add salt and pepper to taste and toss with pickled onions. Serve hot.