1/2 tsp. Lemon Zest
1 T. Lemon Juice
2 T. EE Olive Oil
1 tsp. Dijon Mustard
1/2 tsp. Salf
1/4 tsp. Pepper
2 cloves Garlic, minced
2 1/2 lb. Green Beans, trimmed
1/3 C. sliced almonds, toasted
1 T. fresh Thyme Leaves

Combine first 7 ingredients, from zest to garlic, to prepare vinaigrette. Stir well with a whisk to fully combine ingredients, and set aside. Cook beans in a large pot of boiling water 4 minutes or until crisp tender. Drain well. Place beans in a large bowl. Whisk up the vinaigertte, then pour over beans; toss well to coat. Sprinkle with almonds and thyme.

Yield: 12 servings
Serving Size: 1 C.

Calories: 53
Fat: 2.3g
Fiber: 3.6g