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GREEN BEAN, APPLE AND BELL PEPPER SALAD

Makes 6 servings.

• 3/4 cup toasted walnut pieces
• 4 tbsp. honey, divided
• pinch + 1/4 tsp. salt
• 1/4 cup apple cider vinegar
• 1/3 cup light olive oil
• 1/8 tsp. ground black pepper
• 1 red bell pepper, cut into matchsticks
• 4 ounces thin green beans, ends trimmed, or regular green beans, ends trimmed and cut into half lengthwise
• 2 Rome or Red Delicious apples, unpeeled, cut into matchsticks
• 2 heads Belgian endive, cut into matchsticks


Preheat oven to 400 degrees.

In a small bowl, mix together walnuts, 2 tablespoons honey and pinch of salt. Spread the walnut mixture on a greased baking sheet and bake for 5 minutes. Remove and set aside.

Parboil green beans for 5 minutes; drain and run under cold water to stop cooking; drain again.

In a food processor or blender, combine the vinegar, oil and remaining 2 tablespoons of honey, ¼ teaspoon salt and pepper. Process until mixture is creamy and well blended.

In a large bowl, toss the bell pepper, green beans, apples and Belgian endive with dressing. Sprinkle each serving with honey-roasted walnuts.
 

Nutrient analysis per serving: Calories, 280; fat, 20 g; cholesterol, 0 mg; fiber, 5 g; sodium, 17 mg.

Recipe reprinted with permission from Nick Stellino's Glorious Italian Cooking (Putnam, 1996).  U.S. Apple Association www.usapple.org