2 years ago on Father's Day, I found out I was pregnant with our little man! Being excited, we went out for dinner to celebrate at a local Italian place (this was pre-morning sickness!). I ordered this salad and fell in love. I have modified it to be lower in fat and calories. It is the perfect dish to serve prior to a meal, or just as a plain old side. It also works great for a picnic take-along! It has become a summer time favorite of mine.
Balsamic green beans with baby mozzarella and tomatoes
Serves 8
141 calories/8 grams fat/3 grams fiber
4 Weight Watchers points per serving
Ingredients
2 pounds fresh green beans, trimmed and cut in half
1 cup cherry tomatoes, halved
½ a red onion, quartered and sliced thin
½ cup fresh mini-mozzarella balls, packed in water (not oil marinade)
½ cup balsamic vinegar
¼ cup canola oil
¼ cup honey
1 tsp salt
1 tsp pepper
Directions
-Bring a large pot of water to a boil.
-Drop in green beans and cook for 2 minutes until color turns bright green.
-Quickly strain and rinse with cold water to stop the cooking process.
-Pour cooled green beans into a large mixing bowl.
-Mix green beans with tomato halves, sliced onion and mozzarella balls.
-In a separate bowl, mix balsamic vinegar, oil, honey, salt and pepper. For best results, use an immersion blender for a rich and creamy dressing. If you don’t have an immersion blender, use a whisk and beat ingredients until dressing begins to thicken.
-Pour dressing over green bean salad, and combine well.
-Refrigerate overnight.
Healthy meals to nourish your mind.
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