How simple is this Green Bean, Walnut and Egg Salad? Two-steps simple: Arrange. Drizzle. That's it. Serves 15.
What You Need
Original recipe yields 15 servings
1 lb. fresh green beans, trimmed, blanched
8 cups loosely packed torn salad greens
4 hard-cooked egg s, cut lengthwise in half
1 cup chopped PLANTERS Walnuts
3 Tbsp. chopped fresh chives
1/2 cup KRAFT Honey Mustard Dressing
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Let's Make It
Arrange beans and all remaining ingredients except dressing in large serving dish.
Drizzle with dressing just before serving.
How to Blanch the Green Beans
Add beans to large saucepan of boiling water. Cook, uncovered, 2 to 3 min. or until beans are bright green in color. Drain beans, then immediately plunge into bowl of ice water to stop the cooking. When completely cool, drain beans and pat dry before using as desired.
Sprinkle with KRAFT Shredded Parmesan Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.