Fresh Mozzarella, Haricots Vert and Tomato Salad
9.0g
Net Carbs
23.9g
Protein
45.1g
Fat
6.6g
Fiber
526
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 6 ounces Fresh Mozzarella
- 1/4 teaspoon Black Pepper
- 2/3 tablespoon Red Wine Vinegar
- 4 pieces Artichoke Hearts, marinated
- 2 plum tomatoes Red Tomatoes
- 1/2 pound Green Snap Beans
- 1/4 cup chopped English Walnuts
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
Directions:
- Bring a large pot of lightly salted water to a boil. Add beans and cook until crisp-tender, 6 to 8 minutes. Drain and rinse under cold water.
- Place two artichoke hearts in the center of each of two plates. Slice tomatoes and place them in a circle around the artichoke hearts. Arrange half of the green beans and half of the cheese slices around the artichokes on each plate. Sprinkle with the walnuts, if desired.
- Make the dressing: in a small bowl, whisk together the vinegar, mustard, salt, pepper and oil until well combined. Spoon dressing over salad and serve.
