A Large Pot with Cover filled 3/4 Full with Water
A Large Salad Bowl
Tongs
Salad Spoons
Measuring Cups and Spoons
A Blender
2 LBS Green Beans, Trimmed
3 Cups Grape Tomatoes, Halved
Pot of Water
2 Tsp Sea Salt
2 Tbsp Sicilian Lemon White Balsamic
1/4 Cup Tbsp Persian Lime Infused Olive Oil
1/4 Cup Veggie Broth
2 Tbsp Dijon
1 Tbsp Organic Cumin
1 Tsp Garlic. Minced
Sea Salt & Fresh Ground Pepper
Fresh Chopped Parsley
1) To your blender, add the dressing ingredients; blend until emulsified. Pour the dressing into a large salad bowl; set aside for now.
2) Place a pot of water over high heat and bring it to a boil; add sea salt. Carefully add the green beans, return the water to a boil and cook the beans for 4 minutes. Using tongs, transfer the beans to the salad bowl; toss.
3) Add the grape tomatoes to the bowl; toss. Add fresh ground sea salt & pepper; sprinkle with fresh chopped parsley.
4) Serve and enjoy!
For an herb-a-licious change of pace add basil, tarragon, dill or any other fresh herbs that are your favorites.
• 148 Calories
• 4 Grams of Protein
• 15 Grams of Total Carbohydrates
• 4 Grams of Sugar
• 6 grams of Fiber
• 10 Grams of Total Fat
• 1 Grams of Saturated Fat
• 0 Grams of Trans Fat
• 0 mg of Cholesterol
• 484 mg of Sodium
• 57% RDA Vitamin C
• 41% RDA Vitamin K
• 34% RDA Vitamin A
• 24% RDA Manganese
• 20% RDA Sodium
• 17% RDA Folate
• 15% RDA Potassium
• 14% RDA Iron
• 14% RDA Magnesium
• 12% RDA Vitamin E
• 12% RDA Thiamin
• 10% RDA Riboflavin
• Glycemic load: 5
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
