Haricots Verts And Tomato Salad

Recipe Ingredients

1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Water
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Minced shallot
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Frozen haricots verts
1/2		Small red and yellow tomatoes
3 cups	330g / 11oz	Mixed Asian greens
		= (such as baby spinach, mizuna,
		Red mustard, tat soi, baby red chard)

Recipe Instructions

In a bowl, whisk together the rice vinegar, water, oil, Dijon, shallot, garlic, sugar, salt and pepper to taste until blended.

Cook the haricots verts in boiling water about 1 minute, then drain. Rinse them under cold running water and drain thoroughly. Rinse the tomatoes under cold running water in a colander. Remove the stems.

Place the beans and tomatoes in a serving bowl. Pour the dressing over the vegetables and toss. Toss in the mixed greens.

This recipe yields 8 servings.

Each serving: 66 calories; 185 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 8 grams carbohydrates; 2 grams protein; 3.27 grams fiber.

Source:
The Los Angeles Times, 09-12-2001

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