RECIPES
|
Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and appearance. Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. If the stock or juice is full-flavored, the modified version can be even more flavorful than the original. Directions Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool. Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette. Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper. To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature. Combine remaining vinaigrette ingredients and whisk into thicken stock. Toss bean mixture with vinaigrette. Nutrition information per serving: |
Ingredients Serves 8 Sherry-Mustard Vinaigrette |
