Green Bean Salad with Apricot Vinaigrette

Green Bean Salad with Apricot Vinaigrette
Photo by Mark Thomas


  • 3 tablespoons chopped unsalted dry roasted pistachios
  • 1 papaya
  • *Available at cheese shops, some Italian markets and some specialty foods stores.
  • 1 11 ½ -ounce can apricot-pineapple nectar
  • ¼ cup chopped dried apricots
  • 1 ¼ pounds slender green beans
  • ¼ cup rice vinegar
  • + 2 more ingredients
    • 1 5-ounce package mixed baby greens
    • 1 ½ ounces ricotta salata or feta cheese

Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool. Cook green beans in large pot of boiling salted water until crisp-ten...

View full recipe at Epicurious


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