There’s a certain dish that’s pretty much a staple of holiday gatherings in the South, or really at any celebration I’ve attended.
It involves vegetables, but it’s not healthy, at all.
Holiday meals are often laden with sauces, gravies, calories and fat that we don’t need. I do try to trim calories and fat where I can, and the vegetables are the obvious place to me. I’d rather expend calories on dessert, where it’s more difficult to trim fats, than on a veggie dish any day.
This green bean dish cuts the fat but adds tons of flavor. The cheese can be omitted if you’re really trimming calories.
Green Bean Salad
1 lb green beans
1 cup cherry tomatoes
1/2 small red onion
For the dressing:
2 Tbs balsamic vinegar
2 Tbs lemon juice
2 Tbs olive oil
1-2 cloves garlic, minced
salt and pepper
Make the dressing first. In a small bowl, whisk together all dressing ingredients.
Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking then pat dry. Cut green beans into 1- to 2-inch pieces.
Dice red onion and halve cherry tomatoes.
Place onions and green beans in a bowl. Drizzle dressing over top and toss to coat.
Cover and refrigerate for at least an hour to marinate.
When ready to serve, add in tomatoes and feta; lightly toss.
Nutritional Information: Calories Per Serving: 108, Calories from Fat: 68, Fat: 8 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 11 mg, Sodium: 147 mg, Potassium: 251 mg, Carbohydrates: 8 g, Fiber: 3 g, Sugar: 3 g, Protein: 3.5 g.
View this recipe to print or add items to My Shopping List.