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Green Bean, Smoked Mozzarella And Tomato Salad

none

1/2 pound thin green beans
4 marinated artichoke hearts; drained, patted dry
2 plum tomatoes; thinly sliced
6 ounces smoked mozzarella cheese; cut 1/4" slices
1/4 cup walnut halves
=== DRESSING ===
3 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Cook green beans in a large pot of lightly salted boiling water 8
minutes,
or until crisp-tender. Drain and refresh under cold water.

To assemble salad: On each plate, place two artichoke hearts in the
center. Encircle with half the tomato slices. Arrange half the green
beans and half the cheese slices around artichokes. Sprinkle with half
the
walnuts.

For dressing: Whisk olive oil, vinegar, mustard, salt and pepper until
well combined. Spoon dressing over salad.

This recipe yields 2 servings.

Carbohydrates: 17 grams
Net Carbs: 11 grams
Fiber: 6 grams
Protein: 23.5 grams
Fat: 51.5 grams
Calories: 609

Description:
"Beautiful, tasty and satisfying, this "composed" salad is hearty enough
to
serve as an entrée."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 241 Calories; 23g Fat (84.7%
calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 726mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 4
1/2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan