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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.

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. 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).

Nutrition Facts

Servings Per Recipe 8
cal.(kcal)65,
Fat, total(g)4,
sat. fat(g)1,
carb.(g)8,
fiber(g)3,
pro.(g)2,
sodium(mg)90,
Percent Daily Values are based on a 2,000 calorie diet