Happy November! Halloween is over and it’s time to focus on the next holiday – Thanksgiving. I’ve always loved this holiday because it was a time to reflect on our blessings in life and spend time with friends and family. While I look forward to Thanksgiving every year, the health benefits of most traditional dishes are filled with calories, saturated fat, and sugar. In the past, I found myself leaving the table feeling way too full and sick to my stomach.
Over the years and as I learned how to cook, I started contributing to Thanksgiving dinner by making things I wanted to eat. I added dishes that incorporated fall ingredients but were vegetarian friendly and also healthy. One of my favorite dishes happens to be one of my grandmother’s recipes – green bean salad.
My grandmother was born and raised in Germany and was an amazing cook. When I was little, she would bring me in the kitchen with her and made me her kitchen assistant. After she passed away, she left me all of her recipes. This green bean recipe of hers is one of my favorite dishes to make for Thanksgiving and is a delicious and healthy alternative to green bean casserole. This dish is a simple combination of flavors that complement each other perfectly. This recipe allows you to have one of your favorite Thanksgiving dishes without all the fat, sodium, and sugar that a traditional green bean onion casserole contains. The best part – it can be made the day before and still tastes great on day 2, 3, and 4.
I photographed this recipe in my grandmother’s blue and white china dishes that she brought to the United States with her from Germany. When she was a young girl, she started working in a china shop and slowly began buying pieces as she could afford them. She eventually ended up with a beautiful collection of Arzberg china and I am excited to incorporate them into my Thanksgiving dinners for years to come. This dish will be an excellent addition to your Thanksgiving dinner without the addition of all those calories and fat. Enjoy!
Clean Green Bean Salad
2 cups fresh green beans
1 tablespoon olive oil
2 tablespoon vinegar (white, rice or red – whatever vinegar you like best)
2 tablespoons diced onions
2 tablespoons slivered toasted almonds
1 teaspoon Italian seasoning
Salt and pepper to taste
- In a small non-stick pan over medium heat, toast almonds until browned (stir constantly to avoid burning)
- Steam green beans (check often to avoid overcooking
- Combine oil, vinegar, and onions and mix into greens beans
- Stir in slivered almonds, Italian seasoning, salt and pepper
- Store in refrigerator and serve cold
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