Best Lemon Balsamic Green Beans Recipes

LEMON BALSAMIC GREEN BEANS

Lemon Balsamic Green Beans image

These tangy, savory green beans compliment any meal, and couldn't be simpler to make. Best if made with fresh green beans, but frozen green beans are just as good.

Provided by Chef RayRay

Categories Onions

Time 13m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
2 tablespoons balsamic vinegar
1 large garlic clove
salt and pepper
3 -4 cups green beans
1/2 medium onion
1/2 lemon
1 ounce finely sliced almonds
1 teaspoon butter

Steps:

Heat oil in a large saucepan over high heat.
Chop onion into thin strips and add them to the pan. Add half the garlic, salt, and pepper, and saute until onions barely begin to brown.
Cut ends off green beans if fresh, and add them to the pan. Mix in remaining garlic. Juice 1/4 of a lemon into the pan and add 2 tbls of balsamic vinegar and i tsp of butter.
Sample a green bean, and add remaining lemon, salt and pepper to taste.
Before green beans are fully cooked, toss in desired amount of sliced almonds. Warm a little longer, and serve immediately.

POACHED SALMON WITH LEMON-BALSAMIC GREEN BEANS

Poached Salmon with Lemon-Balsamic Green Beans image

Try this Poached Salmon with Lemon-Balsamic Green Beans for a deliciously tangy entrée. This zesty salmon dish tastes like springtime on a plate!

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 2 servings.

Number Of Ingredients 8

Ingredients

1 lemon
3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing, divided
1/2 lb. fresh green beans, trimmed
1 small shallot, sliced
2 Tbsp. chopped fresh parsley
1/2 cup fat-free reduced-sodium chicken broth
2 skin-on salmon fillets (1/2 lb.)
1/8 tsp. freshly ground black pepper

Steps:

Grate 1 tsp. zest from lemon; set aside. Heat large skillet on medium-high heat. Add 2 Tbsp. dressing and beans; cook and stir 1 min. Cover; cook on medium-low heat 4 min. Stir in zest. Spoon onto platter; cover to keep warm.
Add shallots, parsley and broth to skillet; bring to boil. Add fish, skin-sides down; cover. Cook on medium-low heat 5 min. or until fish flakes easily with fork.
Place fish on beans. Cut lemon in half; squeeze juice from 1 lemon half over fish. Drizzle with remaining dressing; sprinkle with pepper.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

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