Thursday, September 9, 2010

As long as my cooler's on, I'm making summer food.

This got a "this is good" not once, but twice during the meal. Agreed. I intended on making it with steak, but decided/was persuaded to leave it in its marinade and BBQ some chicken instead. Summery, no?

The original recipe calls for pine nuts and haricot verts...but my bank account said nuh-uh. One day I'll try it and compare. Til then, this will do just fine.

Green Bean, Tomato and Basil Salad
(adapted from a Cooking Light recipe)

Package green beans (about 12 oz)
Package grape tomatoes, halved
One shallot, finely chopped
Juice from half a lemon
Lemon zest (1 lemon)
1 tbsp honey
About 2+ tbsp 0% Greek yogurt
Salt and pepper
Large handful chopped or ribboned basil
About a tbsp slivered almonds, toasted or plain

Cook beans until almost cooked, rinse with cold water and drain.

In a large bowl, mix juice, yogurt, honey, salt (1/4 tsp or to taste) and a bit of pepper. Add tomatoes and beans. Toss. Sprinkle with basil, zest, and nuts. Toss gently to serve.

-posted out of laziness from my iPhone.

1 comment:

  1. Just wanted to let you know that I'm perusing your Vegetarian section for recipes! I'll be finishing up my cleanse with a fruits and veggie fast and I need a few good recipes. I'll let you know what I make! -N