Green Bean Salad with Pecans Gorgonzola
Elevate your side dish game with this vibrant Green Bean Salad with Pecans and Gorgonzola, a tantalizing fusion of textures and flavors that's perfect for any occasion. Crisp, tender green beans are blanched to perfection, locking in their vibrant color and fresh taste, then paired with buttery toasted pecans and the bold, creamy tang of crumbled gorgonzola cheese. A homemade vinaigrette, crafted with extra-virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey, ties it all together with a perfect balance of sweet and savory. Ready in just 20 minutes, this stunning salad is not only easy to make but also a feast for the senses—ideal as an elegant starter, a refreshing side, or even a light lunch. Enjoy it immediately for a crisp bite or chill it briefly to let the flavors harmonize beautifully.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams fresh green beans
- 1 cup pecan halves
- 1 cup crumbled gorgonzola cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 2 liters water
- 2 cups ice cubes
Directions
Step 1
Rinse the green beans under cold water and trim the ends.
Step 2
Bring 2 liters of water to a boil in a large pot and add a pinch of salt.
Step 3
Blanch the green beans by boiling them for 2-3 minutes until tender-crisp and vibrant green.
Step 4
Prepare a large bowl of ice water while the beans are boiling.
Step 5
Drain the green beans and immediately immerse them in the ice water to stop cooking and preserve their color. Let them sit for 3-5 minutes, then drain thoroughly.
Step 6
In a dry skillet over medium heat, toast the pecan halves for 2-3 minutes, stirring frequently to prevent burning. Remove from heat and set aside to cool.
Step 7
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, sea salt, and black pepper to create the vinaigrette.
Step 8
In a serving bowl, combine the blanched green beans, toasted pecans, and crumbled gorgonzola.
Step 9
Drizzle the vinaigrette over the salad and gently toss to combine.
Step 10
Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.
Nutrition Facts
| Serving size | (3319.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1734.7 |
| Total Fat 156.1g | 0% |
| Saturated Fat 33.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 100mg | 0% |
| Sodium 2870.2mg | 0% |
| Total Carbohydrate 61.6g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 30.6g | |
| Protein 43.5g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 992.0mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1671.3mg | 0% |
Source of Calories