Tastes Great, Good For You!

As I seem to be fixated on food porn, I thought perhaps I should share some of my own. Food porn generally focuses on “good food,” you know, stuff like chocolate, ice cream, or pizza oozing cheese from every orifice. But I’d like to try my hand at healthy food porn, with my all time favorite vegetable salad. This dish is great for summer picnics, but I’ve also made it for Thanksgiving dinner. The recipe was given to me by my friend and Number One Cheerleader Lyrysa. It tastes divine and you can modify it any way you desire. Here it is in its original form:

Ingredients:

2 pounds fresh whole green beans, trimmed

1 large (or 2 small) sweet red peppers, thinly julienned
1 pint cherry tomatoes, each cut in half
1 cup fresh finely minced parsley
1/4 cup fresh finely minced dill
1/4 cup fresh finely minced tarragon
2 or 3 tbsp minced garlic
2 or 3 tbsp Dijon mustard
1/3 cup olive oil
Salt and pepper to taste
2 or 3 tbsp red wine vinegar
Juice of one large lemon
1/2 cup sliced or slivered almonds

Stream the green beans in a large pot until the beans are just barely tender. Put the steamed beans in a colander and run them under cold water to stop the cooking. Drain.

While the green beans are draining, add all other ingredients (except the vinegar, lemon juice and almonds) to a large bowl and toss until well mixed and the oil coats all ingredients. Add the cooled beans to this mixture and toss again until well mixed and the oil costs the beans. Refrigerate for a minimum of several hours and preferably overnight.

Just before serving the salad, add the vinegar, lemon juice and almonds. Toss again until mixed.

That’s it. It’s easy, delicious, and will make your toes curl with delight! And, if you don’t like a particular ingredient, feel free to leave it out or substitute something else. This is one dish that says “Have it your way!” And as no porn is complete without a picture, here’s a feast for your eyes and your salivary glands…