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Judy henson
Green beans with rocket and cheese
Vegetable dish of green beans, arugula, sundried tomatoes and Parmesan
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Ingredients
Directions
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Remove the stem set of the green beans, but leave the tip. Cook the beans in 7 minutes until al dente.
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Drain in a colander and rinse cold under running water. Drain.
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Beat the vinegar, oil, honey and mustard into a dressing. Season with pepper and salt.
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Cut the tomatoes into strips and mix with the green beans and rocket. Pour over the dressing and scrape the cheese on top.
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Nutrition
225Calories
Sodium8% DV180mg
Fat23% DV15g
Protein18% DV9g
Carbs4% DV11g
Fiber24% DV6g
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