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Miss Gayle?s Southern Green Bean Salad


By Little Kitchen on the Prairie (Visit website)




I do not know who Miss Gayle is, but I do know that she sure makes a wonderful green bean salad.  This is a recipe that I copied from a little cookbook of my mom’s called Wesson Down-Home Cooking.  The green beans I used in this salad were some of the nicest, freshest green beans I’ve ever had.  They came from the Hutterites, just like the potatoes I used in my ham and cheese potato bake a little while back.  This year is the first time I’ve gotten the opportunity to buy their produce, and let me tell you, they’ve made me a huge fan.  I’ve got a pile of their potatoes in the bin under my microwave cart, and a bag of yellow wax beans in the fridge.  I’d better get cookin!


You can serve this salad warm, but it really is best if you refrigerate it for at least a few hours to let it marinate.  Enjoy!


Miss Gayle’s Southern Green Bean Salad


Ingredients:



1/2 cup chicken broth
1/3 cup vegetable oil
1/3 cup white wine vinegar
1 Tb Dijon mustard
1 1/2 tsp salt
1/2 tsp mustard powder
1/4 tsp black pepper
1 1/2 tsp fresh dill
1 1/2 tsp fresh parsley
2 lbs fresh green beans

Directions:


Steam grean beens until crisp-tender.  Set aside.


In a large bowl, whisk together all remaining ingredients.  Add the green beans and stir well to make sure they are all coated.  Refrigerate at least 2 hours.


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