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Green Beans & Carrot Salad

Green Beans & Carrot Salad


1 pound fresh green beans
4 carrots, cut into julienne strips
2 Tbsps. oil
2 Tbsps. wine vinegar
½ tsp. salt
Pepper to taste
½ red onion

Wash and trim ends of green beans and prepare carrots.

In a 3-quart saucepan cook together in small amount water until tender, but still crisp, about 15 to 20 minutes.

Drain and place vegetables in bowl.

Mix oil, vinegar, salt and pepper. Slice onion wafer-thin. Add dressing to vegetables. Toss all ingredients and chill.

USE: 3-quart saucepan
YIELDS: 4-6 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Isha J-lem, Israel September 2, 2010

Green bean & carrot Think out of the box all you complainers! The basic salad is easy for an easy rosh ha shana, you wanna spend more time in the kitchen - the picture gives an example of good pairings. Shana Tova! Reply

MimiD Gales Ferry, CT July 27, 2010

Green bean salad I see asparagus also, but I also see both green beans and wax beans. Reply

Rebecca portland, OR. September 18, 2009

"green bean" salad The photo shows asparagus! not green beans.
You need to correct either the picture or recipe or both. Reply

Anonymous la, ca September 17, 2009

Green Bean & Carrot Salad Hi, The picture of your salad shows other vegetable in it. I don't see green beans. Reply

Lirit Cincinnati August 28, 2009

Lirit The vinegar may not be sweet, but the carrots certainly are. ;)

This actually sounds delicious to me - it would be wonderful in the spring time for Pesach with K for P vinegar and asparagus (as pictured) and in the fall with green beans. Reply

Lisa Queens, NY September 25, 2007

Green Beans? The photo depicts asparagus! Reply

Anonymous via September 11, 2007

Sweet? Vinegar does not a sweet new year dish make... Reply

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Cook It Kosher - Food Blog