Green Bean & Tomato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
1 pound string beans or small haricots vert
½ lb. cherry or grape tomatoes
½ c. chopped red, sweet, or thinly sliced green onion (optional)
Garnish:
½ c. mozzarella pearls
4 tablespoons coarsely chopped basil
Dressing:
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1 tablespoon finely chopped garlic
4 tablespoons olive oil
2 tsp. Penzy's Mural of Flavor or Tuscan Sunset
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Directions: |
Directions:Combine dressing ingredients and set aside.
Trim the ends off the beans. Cook in boiling salted water until just crisp tender. Drain in a colander and rinse in cold water. Pat dry and place in a serving dish or salad bowl.
Add halved tomatoes and onion. Pour dressing over and toss to coat. Refrigerate until ready to serve.
Just before serving remove from refrigerator and add mozzarella and basil. Toss again to coat all. |
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Personal
Notes: |
Personal
Notes: I enjoy using Penzy's salt-free seasoning combinations (very tasty and saves me time), but you can certainly mix your own or use an Italian seasoning mixture.
If you can't find mozzarella pearls you can use bocconcini cut in quarters, or just chop up some fresh mozzarella into fingertip size pieces. Feel free to leave out the onion; I love it but lots of folks don't. I find this salad is best when served at room temperature.
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