Green Bean & Tomato Salad

  (serves 8-10)
2 pounds green and yellow string beans
1/4 cup extra-virgin olive oil
4 green onions, minced to include green tops
2 tablespoons chopped dill weed
1 pint cherry tomatoes, halved
    In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.  In a small bowl, whisk the olive oil with the onions and dill weed, and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

Pesto No-Pasta Salad



I 'spiralized' 1 zucchini, added some chopped broccoli florettes, 3 green onions chopped complete, 4 oz sliced mushrooms, about 45 sliced grape tomatoes. Toss with freshly made pesto (about 3/4 cup), then made 'dressing' from olive oil, rice wine vinegar and salad spices (basil, celery seed, etc). O.M.G. will be sew good this summer with burgers!!!

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