Fresh Green Bean And Blue Cheese Salad

• 1 pound Fresh Green Beans, Trimmed And Cut Into 2" Pieces
• 2 teaspoons Olive Oil
• 1-1/2 Tablespoon Apple Cider Vinegar
• 1/4 teaspoons Dry Mustard
• 2 dashes Ground Black Pepper
• 1-1/2 ounce, weight Crumbled Blue Cheese
• 1 Tablespoon Dry Roasted & Salted Sunflower Seeds

1. Bring water to a boil in a large saucepan. Place green beans into the boiling water and blanch for one minute. Remove beans from water using a slotted spoon, put them into a colander and immediately rinse them with cold water to stop the cooking process. Set beans aside in a bowl
2. In a small bowl, whisk together olive oil, vinegar, mustard and pepper. Pour vinaigrette over green beans and toss to coat. Toss in blue cheese and sunflower seeds. Cover and refrigerate for 1 hour prior to serving (so flavors can mingle a bit).
3. Nutrition info per 1/2 cup: 108 calories, 7 g fat, 4 g protein, 6 g carbohydrates, 3 g fiber

green beans, olive oil, apple cider vinegar, ubc, black pepper, cheese, sunflower seeds

Taken from tastykitchen.com/recipes/salads/fresh-green-bean-and-blue-cheese-salad/ (may not work)