I'm Here!!!
I have to be in Florida for a family function at the end of June...So, of course my diet and gym routine is on over-drive. It's really hard to eat the same things over and over again...and I've gotten pretty good at this whole nutrition thing...so I've created my own menu. This recipe (believe me, I know...cheesy) is so freakin' good. I first had it Jessica's for Thanksgiving one year. She has lost the recipe though, so this is kind of for her too...Now I'm on this salad-a-week kick...this week (see below), next week a Greek salad, and the week after cheese tortellini pasta salad...
Green Bean and Cherry Tomato Salad
1 1/2 lbs Green Beans (Snap Beans)
1 1/2 lbs Cherry Tomatos
1 tblsp Oregano (chopped)
1 tblsp Garlic (chopped)
2 tblsp Red Wine Vinegar
2 1/2 tsp Olive Oil
1/2 tsp Salt
1/4 tsp Ground Pepper
I usually start by cleaning up the beans, cutting off their ends, and cutting them in half because they can be kind of long. Then you steam the beans for about 7 minutes (you want them to still be crunchy...not soggy). While the beans are steaming I start cutting up the cherry tomatos...I just cut them in half so they form little bowls (trust me this will make it more delicious later). Then you mix the beans, tomatos, and oregano in a bowl. Set it aside...I usually put it in the fridge to start chillin'.
Next you make the red wine vinegrette dressing. You mix the vinegar and garlic together. Then you let this set for 10 minutes. Sometimes if I'm making the salad for the next day, I let the vinegar and garlic marinate in the fridge over night. However long you let them set...the next step is to mix in all the other ingredients...olive oil, salt, pepper...and WISK! Pour the dressing over the salad and toss it!
Extra: It's also really good if you want it to be more like it's own little meal instead of just a side dish to mix in cut up beef (I usually use ribeye steaks...cook it with salt, pepper, and garlic salt...chop and add into the salad). I would probably only do this with individual servings though...you might not want to add the steak if you're going to be munching on the salad for a couple of days. It does make a pretty big size portion.
I have to be in Florida for a family function at the end of June...So, of course my diet and gym routine is on over-drive. It's really hard to eat the same things over and over again...and I've gotten pretty good at this whole nutrition thing...so I've created my own menu. This recipe (believe me, I know...cheesy) is so freakin' good. I first had it Jessica's for Thanksgiving one year. She has lost the recipe though, so this is kind of for her too...Now I'm on this salad-a-week kick...this week (see below), next week a Greek salad, and the week after cheese tortellini pasta salad...
Green Bean and Cherry Tomato Salad
1 1/2 lbs Green Beans (Snap Beans)
1 1/2 lbs Cherry Tomatos
1 tblsp Oregano (chopped)
1 tblsp Garlic (chopped)
2 tblsp Red Wine Vinegar
2 1/2 tsp Olive Oil
1/2 tsp Salt
1/4 tsp Ground Pepper
I usually start by cleaning up the beans, cutting off their ends, and cutting them in half because they can be kind of long. Then you steam the beans for about 7 minutes (you want them to still be crunchy...not soggy). While the beans are steaming I start cutting up the cherry tomatos...I just cut them in half so they form little bowls (trust me this will make it more delicious later). Then you mix the beans, tomatos, and oregano in a bowl. Set it aside...I usually put it in the fridge to start chillin'.
Next you make the red wine vinegrette dressing. You mix the vinegar and garlic together. Then you let this set for 10 minutes. Sometimes if I'm making the salad for the next day, I let the vinegar and garlic marinate in the fridge over night. However long you let them set...the next step is to mix in all the other ingredients...olive oil, salt, pepper...and WISK! Pour the dressing over the salad and toss it!
Extra: It's also really good if you want it to be more like it's own little meal instead of just a side dish to mix in cut up beef (I usually use ribeye steaks...cook it with salt, pepper, and garlic salt...chop and add into the salad). I would probably only do this with individual servings though...you might not want to add the steak if you're going to be munching on the salad for a couple of days. It does make a pretty big size portion.
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