Sara Jane Underwood
"The whole tender cooked green beans can be eaten as finger food by toddlers, and the bright-colored pomegranate seeds provide interest for them," says Sara Jane Underwood, of Underwood Family Farms, of Camarillo, Calif. The dressing can be made ahead and refrigerated, easing the cooking load on Thanksgiving Day.
2 pounds tender young green beans, stem ends trimmed
1/3 cup pomegranate seeds
1 clove of garlic, minced
1/2 cup safflower oil
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons white vinegar
3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1. Cook beans in boiling water until tender crisp, about 2 to 3 minutes. Drain and submerge in a bowl of ice water to stop the cooking and preserve the green color. Drain again and pat dry. Beans can be prepared ahead and refrigerated.
2. To make the dressing, whisk together all the ingredients until well blended.
3. To serve, toss beans with dressing. Arrange in serving dish and garnish with pomegranate seeds. Can be served at room temperature or chilled.
Serves 4 to 6 as a side dish
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