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
- Preheat an oven to 225 degrees F (110 degrees C).
- Prepare the rice as directed on the package
- 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.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- 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.
- 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.
- 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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