This picnic salad is perfect
to pack along for a meal alfresco. If made ahead, cover and refrigerate
up to 4 hours. For a dressed-up variation, add crumbled blue
cheese and slivered almonds just before serving.
Green
Beans & Red Onion Salad
- 1 (10-ounce) package French-cut
green beans
1/2 red onion, thinly sliced
4 tablespoons Italian dressing
- Cook green beans according
to package directions, drain and place in serving dish; toss
gently with red onion slices and dressing and serve warm or at
room temperature.
Serves 4.
Recipe provided courtesy
of Pork: The Other White Meat.
