Shallots and Green Beans

Shallots and Green BeansShallots belong to the family of chives, leeks, garlic and onions.

I think they look like tulip bulbs and taste a lot milder than garlic and onions. They lend a gentle onion flavor to vinaigrettes and are a great substitute for raw garlic that can sometimes be hard to digest.

Serves 4

Shallots and Green Beans

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 pounds dressed salad

Serving Size: 2 cups salad

Calories per serving: 117

Fat per serving: 11 g fat (1 g saturated fat)

Shallots and Green Beans


  • 2 pounds baby greens, such as kale, mesclun, spinach
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon Dijon mustard
  • 1 shallot, peeled, minced (about 2 tablespoons)


  • Place the greens in a large bowl and set aside.
  • Place the olive oil, vinegar, salt, and Dijon mustard in a blender and process until smooth. Stir in the shallots and toss with the greens. Serve immediately.

Nutritional Stats Per Serving (2 cups): 117 calories, 1 g protein, 3 g carbohydrates, 11 g fat (1 g saturated fat), 0 g cholesterol, 2 g fiber, 251 g sodium

Weight Watchers® Points Plus: 3

Speak Your Mind