Tarragon-Almond Green Beans - 13g Carbs, 5g Fiber
From Taste of Home’s Light & Tasty Magazine
A hint of balsamic vinegar gives a fresh taste to this simple side
shared by Glenda Malan. "Sliced almonds dress up green beans
tastefully when company’s coming," she relates from Lake Forest,
California. "I can’t think of an entree this dish doesn’t complement."
Servings: 6 // Category: Lower Fat //
Prep: 5 min // Cook: 15 min // Total: 20 min
1 1/2 lb fresh green beans, trimmed
1/3 cup sliced green onions
1 garlic clove, minced
2 tsp olive or canola oil
1/4 cup balsamic vinegar
4 tsp sugar **Note
1-1/2 tsp minced fresh tarragon or 1/2 tsp dried tarragon
1/8 tsp salt
1/4 cup sliced almonds, toasted
Place beans in a saucepan and cover with water. Bring to a boil; cook,
uncovered, for 8-10 minutes or until tender. Meanwhile, in a nonstick
skillet, saute onions and garlic in oil until onions are tender. Add
the vinegar, sugar, tarragon and salt. Bring to a boil; cook until
liquid is reduced by half. Drain beans; add to onion mixture. Cook
and stir until heated through. Sprinkle with almonds.
Yield: 6 servings
Nutritional Analysis:
One serving (3/4 cup)
93 Calories, 4g Fat (Trace Saturated Fat), 0mg Cholesterol,
54mg Sodium, 13g Carbs, 5g Fiber, 3 Protein
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat
**Note: Use Splenda instead