New This Month

Chopped Green Bean and Celery Salad with Mustard Vinaigrette

This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 2 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • Coarse salt and ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound green beans, trimmed and cut into 1/4-inch pieces
  • 3 celery stalks, halved lengthwise and cut into 1/4-inch pieces


  1. In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.


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