Varicose Veins on a Leaf
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
green beans
french-style |
|
| 1 | each |
lettuce
|
*
|
| 1 | x |
food coloring
red |
*
|
| 6 | tablespoons |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
green beans
french-style |
|
| 1 | each |
lettuce
|
*
|
| 1 | x |
food coloring
red |
*
|
| 9E+1 | ml |
almonds
sliced |
|
Directions
Heat the beans in their liquid according to the directions on the can.
Wash and dry the lettuce and arrange the leaves on a serving platter.
Pour the beans and liquid into a glass bowl.
Add red food coloring, drop by drop, until the liquid turns the color of blood.
Place the bowl in the refrigerator for 15 minutes.
Using a slotted spoon, remove the veins and place them in a veinlike pattern on top of the leaves.
Sprinkle almonds over the beans for an added bony crunch and flavor.
