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

Yield 4 servings

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.