A summer salad that is perfect as a side dish for dinner or as a light supper.

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • 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.
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