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As promised, here’s the recipe for a fast, fresh and different salad to serve along side Monday’s Garlic Pineapple Chicken and Rice.

Gingered Green Bean Salad

2 lbs fresh green beans, trimmed and cut into 1” pieces
1 C thinly sliced red onions, rings look pretty but you chose

1 C fresh bean sprouts

Viaigrette:
1/4 C rice wine vinegar
2 tbsp toasted sesame oil
1 tbsp freshly grated ginger
1 tbsp tamari (aged soy sauce)
2 tsps toasted sesame seeds
1 tsp honey
1/2 tsp minced garlic

Blanch green beans until tender-crisp.  Drain and plunge into ice water. pat dry.

Toss everything in a large bowl and serve immediately!  Serves about 6-8.

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