This lovely tomato salad is excellent served with chicken or steak.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Renée's Spring Herb Italian Vinaigrette, divided
2 vine-ripened tomatoes, sliced
2 cups loosely packed mixed baby salad greens
1/2 lb. each fresh green and yellow beans, trimmed, halved and blanched
1/2 cup each halved red and yellow cherry tomatoes
1 avocado, chopped
1/2 cup slivered red onions
Add To Shopping List
How do I make it ?
Drizzle 3 Tbsp. vinaigrette over sliced tomatoes in shallow dish. Let stand 30 min.
Place salad greens on dinner plates; top with remaining ingredients. Drizzle with remaining vinaigrette.
Top with sliced tomatoes with juices.
Kraft Kitchen Tips!
Prepare using Renée's Mediterranean Greek Vinaigrette.
How to Blanch the Beans
Add beans to saucepan of boiling water; cook, uncovered, 2 to 3 min. or just until green beans are bright green in colour. Drain, then immediately plunge beans into bowl of ice water. When completely cool, drain beans and pat dry.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 300 mg
Carbohydrate 16 g
Fibre 4 g
Sugars 5 g
Protein 3 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.