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

Cooking Light JUNE 1998

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 43%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 11g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 169mg
  • Calcium: 49mg
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Green Bean-and-Tomato Salad with Roasted-Tomato Dressing recipe

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