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Green Bean Casserole Salad
RECIPE THANKS TO VALERIE BERTINELLI
Total: 35 minutes
Active: 30 minutes
Yield: 6 portions
Kosher salt and newly ground black pepper
1 1/2 pounds green beans, cut and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions
Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
Include the green beans to the boiling water and cook up until brilliant green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
Include the olive oil to a large skillet over medium-high heat. When the oil is sparkling, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mix to the bowl with the green beans. Toss until everything is velvety and completely integrated. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Leading with the fried onions. Serve at space temperature or refrigerate till prepared to serve.
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Valerie Bertinelli's Green Bean Casserole Salad|Valerie's House Cooking|Food Network