Green Bean and Tomato Salad
1 pound fresh green beans, trimmed
1 pound cherry tomatoes, halved, or small heirloom tomatoes halved or quartered
½ - 1 small red onion, halved crosswise and thinly sliced
2 Tbsp chopped fresh basil (or 2 tsp dried basil, crushed)
Kosher Salt
Freshly Ground Pepper
1. In a covered medium saucepan cook green beans in a small amount of boiling water for 7-10 minutes or until crisp-tender.
2. Drain. Submerse in icewater to cool quickly; drain.
3. In a large bowl combine green beans, tomatoes, and onion. Drizzle with Red Wine Vinaigrette; sprinkle with basil. Season to taste with kosher salt and pepper. Toss gently to coat.
4. Optional – this recipe is great with Fresh Mozzarella Chunks or you can try tossing with Grilled Shrimp.
Dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
11/2 tsp Dijon-style mustard
3 Tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Combine vinegar & shallot and let stand for 5 minutes. Whisk in mustard. Add oil in a steady stream whisking constantly until combined. Stir in kosher salt and pepper. Keeps up to 3 days.
-Adapted From: The Sonoma Diet, Dr. Connie Guttersen, RD, PhD, Copyright 2005
Bulgur Wheat Tabouli With Chickpeas
2 cups water
1 cup bulgur
1 teaspoon salt (or less as desired)
1 15oz can chickpeas, drained, rinsed
1 cup diced plum tomatoes
½ cup crumbled feta cheese
½ cup green onions
1/3 cup chopped fresh mint
1/3 cup chopped parsley
Juice and zest of 1 lemon
1 ½ tablespoons olive oil
1. Bring 2 cups salted water to boil. Remove from heat. Stir in bulgur. Cover and let stand 20 minutes.
2. Drain bulgur, pressing to extract excess water
3. Transfer to a large bowl and cool (or spread out on a large cookie sheet and cool)
4. Fluff with a fork and gently stir in all remaining ingredients. Taste and adjust salt & pepper to taste.
-Source: Bon Appetite, 2001
Fattoush Salad
1 red onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 cucumber, diced
1 Cup Cherry tomatoes, halved
1 can chick peas (garbanzo beans), drained & rinsed
Fresh mint & flat leaf parsley
11/2 Cups Cooked Quinoa
Combine ingredients. Toss with dressing (see below). Sprinkle with Oregano (optional) for added flavor, and add Feta Cheese for a protein punch.
Dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
11/2 tsp Dijon-style mustard
3 Tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Combine vinegar & shallot and let stand for 5 minutes. Whisk in mustard. Add oil in a steady stream whisking constantly until combined. Stir in kosher salt and pepper. Keeps up to 3 days.
