Green Bean Tomato Salad
Herb Dressing
1/2 cup vegetable oil
2 Tablespoons freshly minced onion
1 Tablespoon grated Parmesan cheese
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2teaspoon sugar
Freshly ground black pepper
1/4 cup red wine vinegar
1 Tablespoon lemon juice
Blend all ingredients except red wine vinegar and lemon juice in blender for 30 seconds. Add vinegar and lemon juice and blend another 30 seconds. Pour into cruet or screw top jar and store covered in refrigerator. Shake well before using. Makes about 1 cup.
Salad
1 to 1 1/2 pounds fresh green beans, trimmed and lightly steamed
1 quart cherry or grape tomatoes, halved if large
1 medium sweet yellow onion, halved, then thinly sliced
1 Tablespoon fresh dill weed, finely chopped
Combine beans, tomatoes, dill and onion with just enough dressing to coat. Refrigerate at least 1 hour to allow flavors to blend. Serve cold or at room temperature. Serves 4+.
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