Best Fresh Bean And Tomato Salad With Creamy Caesar Vinaigrette Recipes

BALSAMIC GREEN BEAN SALAD

Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

CHERRY TOMATO CAESAR SALAD

Cherry Tomato Caesar Salad image

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves, minced
1/4 teaspoon fine sea salt
2 teaspoons fresh lemon juice
3/4 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
4 crisp leaves romaine lettuce, thinly sliced
1/2 pound cherry tomatoes, preferably a mix of colors, halved
4 anchovies packed in oil, coarsely chopped
1 and 1/2 ounces Parmesan, more to taste
Black pepper

Steps:

In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 307 milligrams, Sugar 2 grams