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Ingredientes
- 1 lrg ripe tomato halved (about 8 ounce) Cooking spray
- 1 Tbsp. minced fresh basil
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp sugar
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 c. trimmed green or possibly wax beans (about 1/2 lb.)
- 4 c. torn romaine lettuce
- 1 c. halved cherry tomatoes
- 1/4 c. sliced red onion separated into rings
Direcciones
- Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 min or possibly till blackened. Cold 10 min; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process till smooth. Steam beans, covered, 7 min or possibly till crisp-tender; rinse with cool water, and drain. Place 1 c. lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 Tbsp. tomato dressing over each salad.
- NOTES : This is the recipe which inspired the green bean and fennel potato-tuna salad. This one is only 4g of fat but which 40% of the calories. Serve it with bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 32 | 55% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 161mg | 7% |
| Potassium 311mg | 9% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.73g | 2% |
| Protein 1.33g | 2% |
