Green bean, roasted tomato salad

[Guest guest]

citrus mustard dressing

 

 

* Exported from MasterCook *

 

Green Bean and Roasted Tomato Salad

 

Recipe By :Farm Fresh to You, Capay, California

Serving Size : 2 Preparation Time :0:00

Categories : Condiments Salads

 

Amount Measure Ingredient -- Preparation Method

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4 tomatoes -- each cut lengthwise into 4 slices

salt and pepper

1/4 pound green beans -- trimmed

CITRUS MUSTARD DRESSING:

2 tablespoons fresh orange juice

1/4 teaspoon fresh lemon juice

1/4 teaspoon freshly grated orange zest

1/4 teaspoon Dijon mustard -- (heaping)

1 tablespoon olive oil

1 teaspoon minced shallot

salt and pepper

TO SERVE:

1 cup mixed salad greens

 

Preheat oven to 450F and lightly grease a baking sheet. Arrange tomatoes in one

layer on baking sheet and season with salt and pepper. Roast tomatoes in middle

of oven 15 minutes, or until edges are browned, and cool.

 

While tomatoes are roasting cook beans in salted boiling water 3 minutes, or

until crisp-tender. In a colander drain beans and rinse under cold water until

cool. Drain beans and pat dry.

 

In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and

pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed

salad greens and beans on top.

 

Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

 

 

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Per Serving (excluding unknown items): 141 Calories; 8g Fat (44.7% calories from

fat); 4g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 41mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1012 0 0 0 0 0 0