This refreshing salad dressing shared from Jeanette Chen’s Jeanette’s Healthy Living is a great way to enhance the delicious fresh vegetables which are coming in daily here at Stewart’s. This is just enough for a serving of four and can easily be doubled. The dressing is sweet and tangy, and fresh basil adds a nice springy touch.
Green Bean Tomato Salad with Maple Basil Dressing
1 pound green beans, trimmed
1 tomato, chopped
Maple Basil Dressing
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
4 fresh basil leaves, chopped
sea salt and fresh ground black pepper, to taste
Bring large pot of water to boil; add beans and cook until just tender, 3-4 minutes, depending on the thickness of the beans. Drain beans and rinse with cold water; drain again; set aside.
Maple Basil Dressing
In a medium bowl, whisk together olive oil, vinegar, lemon juice, maple syrup and mustard. Add shallot, garlic and basil; season to taste with salt and pepper.
Arrange beans and tomatoes on serving platter; drizzle dressing on top.

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