Green Bean Casserole Salad
A fun take on a classic comfort food! By making this into a creative salad, you take your favorite holiday side and transform into a full meal!
A new way to enjoy the holiday! The inspiration behind this dish actually came from the first holiday meal I made since I decided to cut down on carbs. There are many ways to create the classic casserole in a fresh variety, and I had, which prompted all of these great ingredients on hand! A few days after, I was reminiscing about this dish and wishing I could eat casserole…as my full meal. Enter this fun experiment! The creamy dressing emulates the cream sauce and the toasted almonds give that needed crunch-throw on some meat to round out your holiday leftover meal!
To much of a good thing… There is an art form when mixing hot and cold ingredients that should be adhered to. I am becoming quite fond of the warm toppings to mix up my salad routine, but too warm and I just end up with a pool of dressing and wilted greens. Give your toppings a nice sauté until everything is 90% cooked to your liking, then turn the heat off. This will continue to cook them slightly while allowing time for the scorching hot temperatures to tame a bit. Once they are still warm but able to be picked up with your fingers, go ahead and assemble your salad. Your fresh greens will thank you!
Is your garden overflowing with green beans? Try out some of these other ideas:
Green Bean and Salmon Salad with Fresh Dill and Nasturtiums
Lemon Thyme Green Beans with Toasted Almonds
Parmesan and Garlic Roasted Green Beans
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!
Green Bean Casserole Salad
Equipment
- Skillet
- Kitchen knife
- Mixing bowl
Ingredients
- 4 handfuls Mixed Greens
- 2 handful Green Beans
- 1 cup Mushrooms I used baby Bella
- 1 small Onion
- 1/3 cup Sliced Almonds
- 1 tbsp Olive Oil
- Salt and Pepper
Dressing
- 1/4 cup Olive Oil
- 1 tbsp Soy/Liquid Aminos
- 1 tsp Dijon Mustard
- 1/3 cup Mayonnaise
- 1 clove Garlic
- Salt and Pepper
Instructions
- In mixing bowl, finely mince garlic and add the rest of the dressing ingredients. Mix well and adjust seasoning to taste (be mindful of salt as soy carries a lot as well). Add a bit of water if needed for consistency. Set aside.
- In skillet, heat and toast almonds until lightly browned. Set aside.
- In skillet, heat a bit of oil and add sliced onion. Sauté until fragrant and add sliced mushroom and chopped green beans. Toss to coat and sprinkle with salt and pepper.
- When fork is easily inserted and onions are beginning to caramelize, turn off heat and allow to cool slightly.
- To serve, dish plate with greens, top with green bean mixture, drizzle with sauce, and garnish with toasted almonds. Enjoy!
