1 pound fresh green beans, trimmed (about 3 cups)
1/3 cup Italian dressing, divided
2 tablespoons Dijon mustard
2 tablespoons sliced almonds, toasted

Cook beans in half the dressing in a large skillet on medium heat. Stir, cooking just until tender-crisp, about 5 minutes. Add remaining dressing and mustard; toss lightly. Cook until heated through, stirring occasionally. Sprinkle with almonds just before serving. Makes 6 servings.