Green Bean-and-Tomato Salad with Roasted-Tomato Dressing

Yield:

4 servings

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 43 %
Fat 4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 11 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 169 mg
Calcium 49 mg

Ingredients

1 large ripe tomato, halved (about 8 ounces)
Cooking spray
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups trimmed green or wax beans (about 1/2 pound)
4 cups torn romaine lettuce
1 cup halved cherry tomatoes
1/4 cup sliced red onion, separated into rings

Preparation

Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process until smooth.

Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.

Note:

Jean Kressy,

June 1998