Ingredients

  • 1 teaspoon poppy seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white-wine or rice-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon minced shallot
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1 pound green beans, stem ends trimmed


Directions

  1. To prepare dressing: Heat a small dry skillet over medium-low heat.
  2. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
  3. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.


Recipe Yield: Yield: 4 servings (3/4 cup each)

Nutritional Information Per Serving:

Calories: 113
Fat: 8 grams
Fiber: 4 grams
Sodium: 104 milligrams
Protein: 3 grams
Carbohydrates: 11 grams

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Diabetic Exchanges

1-1/2 Vegetable, 1-1/2 Fat



Book Title: The Eating Well Diabetes Cookbook

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