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Green Bean Casserole Salad

Green Bean Casserole Salad

Hannah
A fun take on this comfort food! By making this into a creative salad, you take your favorite holiday side and transform into a full meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Lunch, Salad
Cuisine American, French, Mediterranean
Servings 2

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!
Keyword Fresh, Green Beans, Healthy, Keto, Low-carb, Mushrooms, vegetarian