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Red White and Green Salad




Source of Recipe


Jo Gainey


List of Ingredients




1/2 pound thin green beans, ends removed, trimmed to 4 inch lengths
4 stems green onion, trimmed ends, and cut into 4 inch lengths
6 marinated artichoke hearts, from a jar, drained
6 marinated mushrooms, from a jar, drained
4 plum tomatoes, thinly sliced
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick cubes
1/4 cup coarsely chopped pecans (optional)


DRESSING:
3 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
3 Tablespoons water
1/2 teaspoon gray poupon mustard
1 packet Splenda
1/2 teaspoon salt
1/4 teaspoon pepper




Recipe



Bring a large pot of lightly salted water to a boil. Add green beans, and
cook until crisp-tender, 6 to 8 minutes. Drain and rinse plunge into
ice-water. Drain.
Vertically slice green beans and green onion intro matchstick thin vertical
slices. set aside.
In a medium bowl, whisk together olive oil, vinegar, water, mustard,
Splenda, salt and pepper until well combined. Reserve half in a cup or small
bowl, toss green beans and onion pieces into the remaining dressing and
gently stir to coat. set aside.
Place three artichoke hearts in the center of each plate. Cut artichoke
hearts in to halves, place a marinated mushroom in the center of the havlves
of artichoke. Encircle with tomato slices. Arrange green beans, onion slices
and cheese pieces around the artichokes on each plate. Sprinkle with pecans.
Drizzle remaiing dressing over salads and serve or refrigerate for later
serving. Salads will keep well in refrigerator for several hours. .
.
© recipe copyright rjgainey 2003