Green Bean and Tomato Salad (sonoma diet)

By BClover

Nutrition Facts

Servings Per Recipe 8
cal.(kcal)65,
Fat, total(g)4,
sat. fat(g)1,
carb.(g)8,
fiber(g)3,
pro.(g)2,
sodium(mg)90,
Percent Daily Values are based on a 2,000 calorie diet


I Like This! (6)
Makes: 8 servings
Prep 40 mins
Start to Finish 40 mins

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound cherry tomatoes, halved or small, or heirloom tomatoes, halved or quartered
• 1 small red onion, halved lengthwise and thinly sliced
• 1 recipe Sonoma Diet Red Wine Vinaigrette
• 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

Details

Servings 8
Cooking time 40mins
Adapted from lhj.com

Preparation

Step 1

Directions

1.
Cook green beans in a large pot of salted boiling water until crisp-tender, 5 to 7 minutes. Drain. Submerse in ice water immediately to stop cooking; drain well.

2.
Toss beans, tomatoes, and red onion with vinaigrette and basil in a large bowl. Salt and pepper to taste. Makes 8 servings.

Directions

1.
1. Combine vinegar and shallot in a small bowl. Let stand 5 minutes. Whisk in mustard. Add oil in a slow stream, whisking constantly until combined. Whisk in salt and pepper. Makes about 1/3 cup (five 1-tablespoon servings).