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HERBED GREEN BEAN SALAD
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| 4 Portions 1 Lb. Can Cut Green Beans, Drained Refrigerate to have beans cold. Place drained beans in mixing bowl. 2 Tablespoons Salad Oil 1 1/2 Tablespoons Cider Vinegar 1 Teaspoon Worchestershire Sauce 3/4 Teaspoon Salt 1 Teaspoon Oregano Leaves, Dry 1/16 Teaspoon Ground Black Pepper Whisk together in mixing bowl. Pour over beans and chill 3 to 4 hours before serving. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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