Excellent served with roasted meats and poultry.

Servings: 4

Dressing:
1 large ripe tomato, halved (about 8 ounces)
Cooking spray
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

2 cups trimmed young tender green beans
4 cups torn romaine lettuce
1 cup halved cherry tomatoes
1/4 cup sliced red onion, separated into rings

Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process until smooth.

Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.

Per Serving: 99 Calories; 4g Fat (31.7% calories from fat); 1g Saturated Fat; 4g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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