2 cups green beans, cut in 2 inch lengths
3 cups torn romaine or red leaf lettuce
2 cups small cipolline onions, peeled
2 medium tomatoes, cut into bite-sized pieces
1 cup parsley or watercress sprigs
1/4 cup bottled Italian or Thousand Island salad dressing


1. Steam green beans for about 5 minutes or until crisp-tender. Rinse in cold water; drain well.
2. Place beans in a large salad bowl with lettuce. Quarter or halve cipolline onions, depending on size; add to salad with tomato piece and parsley or watercress springs. Toss well; add dressing and toss again. Serve immediately.

Recipe Courtesy of Freida's, The Specialty Produce People.

Cippoline are an Italian onion variety. They are slightly large than pearl onions. To peel, immerse in boiling water, then drain and peel with a sharp paring knife.

Cipolline Onion and Green Bean Salad
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