Green Bean & Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
-Wash and trim the ends of 1lb fresh Green Beans-Add 1 tbsp Olive Oil-2 heaping tbsp Plain Greek Yogurt-salt, pepper and Italian herb mix -Chop 1 bunch Scallions-Slice 2 Salad Tomatoes (like On-the-Vine) into small wedges
Wash and trim the ends of 1lb fresh Green Beans
Blanch Beans for 3-4 minutes in boiling salted water
Shock the Beans in a bowl of ice water or by running them under cold water
Add 1 tbsp Olive Oil and 2 heaping tbsp Sour Cream to a large mixing bowl
Season above to taste with salt, pepper and Italian herb mix – stir these into a dressing
Chop 1 bunch Scallions
Slice 2 Salad Tomatoes (like On-the-Vine) into small wedges
Gently stir in Green Beans, Tomato and Scallions with tongs until coated
Refrigerate salad for 1 hour to allow flavors to combine
Serve cold over torn Romaine leaves
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user UNIQUECHAR.
Blanch Beans for 3-4 minutes in boiling salted water
Shock the Beans in a bowl of ice water or by running them under cold water
Add 1 tbsp Olive Oil and 2 heaping tbsp Sour Cream to a large mixing bowl
Season above to taste with salt, pepper and Italian herb mix – stir these into a dressing
Chop 1 bunch Scallions
Slice 2 Salad Tomatoes (like On-the-Vine) into small wedges
Gently stir in Green Beans, Tomato and Scallions with tongs until coated
Refrigerate salad for 1 hour to allow flavors to combine
Serve cold over torn Romaine leaves
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user UNIQUECHAR.
Nutritional Info Amount Per Serving
- Calories: 181.2
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 40.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 10.0 g
- Protein: 8.4 g
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