Green Bean and Tomato Salad

Makes: 8 servings

Prep: 40 mins
Start to Finish: 40 mins

Ingredients

1 pound fresh green beans, trimmed
1 pound cherry tomatoes, halved or small, or heirloom tomatoes, halved or quartered
1 small red onion, halved lengthwise and thinly sliced
1 recipe Sonoma Diet Red Wine Vinaigrette
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

Directions

1. Cook green beans in a large pot of salted boiling water until crisp-tender, 5 to 7 minutes. Drain. Submerse in ice water immediately to stop cooking; drain well.

2. Toss beans, tomatoes, and red onion with vinaigrette and basil in a large bowl. Salt and pepper to taste. Makes 8 servings.

Nutrition Facts

Servings Per Recipe 8
Calories(kcal)65,
Protein(gm)2,
Carbohydrate(gm)8,
Fat, total(gm)4,
Saturated fat(gm)1,
Dietary Fiber, total(gm)3,
Sodium(mg)90,
Percent Daily Values are based on a 2,000 calorie diet

Sonoma Diet Red Wine Vinaigrette

Makes:5 servings
Serving size:1.0 tablespoon
Yield: about 1/3 cup (five 1-tablespoon servings)

Prep: 5 mins
Start to Finish: 10 mins

Ingredients

2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

Directions

1. Combine vinegar and shallot in a small bowl. Let stand 5 minutes. Whisk in mustard. Add oil in a slow stream, whisking constantly until combined. Whisk in salt and pepper. Makes about 1/3 cup (five 1-tablespoon servings).