A summer salad that is perfect as a side dish for dinner or as a light supper.
Carbs per serving:
225g Green Beans
4 hearts cooked Artichoke (Canned)
2 small Tomatoes
8 slices Mozzarella Cheese
1/4 cup pieces of Walnuts
1 1/2 tablespoons Red Wine Vinegar
2 teaspoons Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 tablespoons Extra Virgin Olive Oil
Cook green beans in a large pot of lightly salted boiling water 3 to 5 minutes, or until crisp-tender. Drain and shock under cold running water.
To assemble salad: On each plate, place one artichoke hearts in the center. Encircle with one-quarter of the tomato slices. Arrange one-quarter of the green beans and cheese slices around artichokes. Sprinkle each portion with walnuts.
For dressing: Combine vinegar, mustard, salt and pepper. Slowly whisk in the oil until dressing thickens. Spoon over salad.