Green Bean and Tomato Salad
- Number of Servings: 4
Ingredients
.5 cup Whey, sweet, fluid .03 fl oz Lemon Juice .5 tsp Garlic powder .5 tsp Onion powder 2 tbsp Extra Virgin Olive Oil 4 cup Green Beans (snap) 3 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter) 1 Italian tomato Red Ripe Tomatoes 1 cup cherry tomatoes Red Ripe Tomatoes 1 oz Onion, sweet, raw
Whisk whey, lemon juice, garlic powder onion powder and 1 tablespoon oil together, set aside. Season with salt and pepper.
Cook beans (green and/or wax) in boiling salted water until just tender (about 3 minutes). Transfer to a colander set in a bowl of ice water with a slotted spoon. Drain.
Return water to boil and cut raw squash into bite sized pieces. Cook until just tender, about 3 minutes. Add to ice water and drain.
Cut plum tomato into bite sized pieces. Cut cherry tomatoes in half. Toss tomatoes in large bowl with remaining olive oil. Add beans, squash and chopped sweet onion. Toss with reserved dressing.
Serving Size: for 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIAN1961.
Cook beans (green and/or wax) in boiling salted water until just tender (about 3 minutes). Transfer to a colander set in a bowl of ice water with a slotted spoon. Drain.
Return water to boil and cut raw squash into bite sized pieces. Cook until just tender, about 3 minutes. Add to ice water and drain.
Cut plum tomato into bite sized pieces. Cut cherry tomatoes in half. Toss tomatoes in large bowl with remaining olive oil. Add beans, squash and chopped sweet onion. Toss with reserved dressing.
Serving Size: for 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LILLIAN1961.
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 10.4 g
- Cholesterol: 0.6 mg
- Sodium: 28.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 7.4 g
- Protein: 4.3 g
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