Green Beans in Tomato Vinaigrette

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Category : Appetizers And Snacks

Recipe : Green Beans in Tomato Vinaigrette

Makes 4 Servings

3 1/4 cups cut green beans (2" pieces)
1 teaspoon olive oil
3 garlic cloves, minced
1/2 cup chicken or vegetable broth
1/2 cup canned crushed tomatoes
1/4 cup mixed vegetable juice
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano, or 1/2 teaspoon dried leaves
1 teaspoon minced fresh marjoram, or 1/2 teaspoon dried leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar

In large pot of boiling water, cook green beans 4 minutes, until tender-crisp; drain.
Rinse under cold running water 1 minute; drain well. Set aside.
In large nonstick skillet, heat oil; add garlic. Cook over low heat, stirring frequently,
1 minute. Stir in broth, tomatoes, vegetable juice, vinegar, oregano, marjoram, salt,
pepper and sugar; bring to a boil. Reduce heat to low; simmer 5 minutes.
Transfer tomato mixture to large bowl. Add green beans; toss to mix well. Marinate 1
hour at room temperature before serving.

EACH SERVING PROVIDES: 1/4 Fat, 2 Vegetables, 5 Optional Calories

PER SERVING: 56 Calories, 3 g Protein, 1 g Fat, 10 g Carbohydrate, 507 mg Sodium, 0 mg
Cholesterol, 2 g Dietary Fiber