Marinated Tomatoes and Green Beans/CL

[Guest guest]

* Exported from MasterCook *

 

Marinated Tomatoes And Green Beans

 

Recipe By :Cooking Light, June 2000

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup white wine vinegar

2 tablespoons minced fresh parsley

1 tablespoon vegetable oil

2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

6 cups (2-inch) cut green beans -- (about 1 1/2 pounds)

6 small tomatoes -- each cut into 8 wedges (about 1 1/2 pounds)

16 Boston lettuce leaves

4 1/4-inch-thick slices onion -- separated into rings

 

1. Combine first 7 ingredients in a jar; cover tightly, and shake vigorously.

 

2. Steam beans, covered, 7 minutes or until crisp-tender. Rinse beans under cold

water, and drain. Place beans and tomato wedges in a shallow bowl, and pour

vinaigrette over vegetables, tossing gently to coat. Cover and marinate in

refrigerator 1 to 2 hours, stirring occasionally.

 

3. Place 2 lettuce leaves on each of 8 salad plates. Arrange 3/4 cup beans on

one half of each plater arrange 6 tomato wedges on other half of plate. Top each

serving With onion rings, and drizzle each with 1 tablespoon vinaigrette. Yield:

8 servings.

 

CALORIES 71(28% from fat); FAT 2.2g (sat 0.4g, mono 0.6g, poly lg); PROTEIN

2.6g; CARB 11,4g; FIBER 3.2g; CHOL 0mg; IRON 1.4mg; SODIUM 201mg; CALC 43mg

 

Source:

" Kathleen Desmond Stang "

Copyright:

" 2000 Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 43 Calories (kcal); 2g Total Fat; (37% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 159mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : The vinegar-style dressing is typical of an Austrian vegetable salad.

 

Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0