Roasted Green Bean and Pear Salad


1 pound fresh green beans, trimmed
3 large firm-ripe pears (bosc preferred), peeled, cored
1 Tablespoon vegetable oil (whatever you tolerate)
Chopped parsley (or rosemary, thyme) if tolerated
Additional parsley for garnish
Roasted cashews or other nuts for garnish

? cup oil
2 Tablespoons vinegar or fresh lemon juice or fresh orange juice (higher sal)
sea salt - a pinch
? teaspoon sugar (optional)
small clove garlic, finely minced (optional)


Set oven to 400 F (if amine-sensitive, set oven to 350 so foods don't brown).

Lightly oil shallow roasting pan/baking sheet - Pour small amount of oil over beans, mix in thoroughly with your hands, spread onto baking sheet.

Cut pears into long slices, about ? inch thick. Lightly oil them, arrange on baking sheet. Sprinkle with chopped parsley or other herbs if you tolerate them.

Roast beans and pears for about 30 minutes, until beans are tender and pears tender but still hold their shape. If pear slices are finished first, remove them to a serving platter, and return the beans to the oven.

Make a vinaigrette using the vinaigrette ingredients using oil/vinegar you tolerate by shaking all ingredients in a small glass jar. Adjust seasonings to taste. Drizzle over warm beans and pears, toss gently. Sprinkle with additional parsley and cashews.


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