Green Bean Salad

This is a recipe that I have fallen in love with and that I make over and over again. It is easy, healthy and delicious! This is a great side dish to any meal. Sometimes I make a full meal out of this dish by adding rice or quinoa and some tofu. Voila, dinner is served!

Ingredients 

  • 12 cherry tomatoes
  • salt and black pepper to taste
  • 1/4 cup olive oil
  • 1 bay leaf, crumbled
  • 1/4 cup pine nuts
  • 2/3 pound thin green beans, trimmed
  • 1 (5 ounce) package arugula leaves
  • 6 fresh basil leaves, torn into pieces
  • 2 cups rice
For the Dressing:
  • 1 tablespoon red wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon honey
  • 1/4 cup olive oil
  • 6 ounces crumbled feta cheese
Directions
  1. Preheat an oven to 225 degrees F (110 degrees C).
  2. Prepare the rice as directed on the package
  3. Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
  4. Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
  5. Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
  6. Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
  7. Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl over your rice or quinoa. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

Recipe found online at: http://allrecipes.com/Recipe/feta-and-slow-roasted-tomato-salad-with-french-green-beans/detail.aspx

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