A Christmas Salad
|Red wine vinegar||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dijon style mustard||1 Tablespoon|
|Extra-virgin olive oil||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Plum tomatoes||1 Pound, peeled and seeded|
|Green beans||1 Pound, trimmed|
1. Dressing: In small container with screw-top lid combine all dressing ingredients. Cover tightly and shake to mix. Set aside.
2. Cut tomatoes into bite-size pieces and place in medium bowl.
3. Cut beans into 2-inch lengths. Place in small saucepan with boiling water. Cook over medium heat until just barely tender, about 5 minutes. Drain. Cool immediately under cold tap water or in bowl of ice water. Drain. Blot dry with paper towels. Add beans to tomatoes.
4. Pour dressing over vegetables. Toss to combine. Transfer salad to serving bowl.