Green Bean and Cherry Tomato Salad
ACTIVE TIME: 10 min. TOTAL TIME: 20 min. SERVES: 6
This toss’s flavorful from-scratch vinaigrette gets made right in the salad bowl, so cleanup is a breeze
11⁄2 lbs. green beans, cut into
2" pieces
1 lemon
2 Tbs. olive oil
1⁄2 tsp. sugar
11⁄2 cups cherry tomatoes, halved 1⁄4 cup crumbled goat cheese 1 Tbs. sliced scallions
1 Over high heat, bring large pot of salted water to a boil. Add green beans; cook until almost tender,
3–5 min. Drain, then rinse under cold running water until cool. Drain well.
2 Grate 1⁄2 tsp. zest and squeeze
1 Tbs. juice from lemon into large serving bowl; whisk in olive oil, sugar, 1⁄2 tsp. salt and 1⁄4 tsp. black pepper until well blended. Add green beans and cherry tomatoes; toss to coat. Sprinkle with crumbled goat cheese and sliced scallions. Per serving: Cal. 98 Pro. 3g Carb. 10g Fiber 4g Sug. 5g Chol. 6mg Sod. 225mg Total fat: 6g Sat. 1g Trans. 0g