Lunch: Green Beans with Lemon Vinaigrette
Recipe by Ree Drummond When you're serving rich, heavy food, these zingy, lemony beans really balance the meal. I like them just cooked so they still taste fresh and are a little crunchy." — Ree Drummond
This recipe includes fertility superfoods such as:
Health and fertility benefits of Green Beans with Lemon Vinaigrette
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.
Ingredients
1/3 c. olive oil
1 tsp. lemon zest
1/4 c. fresh lemon juice
1 tbsp. Dijon mustard
kosher salt
Pepper
2 lb. thin green beans
Instructions
In a large bowl, whisk together the oil, lemon zest, lemon juice, Dijon mustard, and 1/2 teaspoon each salt and pepper.
Fill a large bowl with ice water. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain. Transfer the green beans to the ice water to cool; drain and set aside.
Toss the beans gently in the lemon vinaigrette.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
