- For the salad:
- 2 dry pints Pure Flavor® Sangria® Medley Tomatoes
- 10 oz mini bocconcini cheese, halved
- 3 cups green beans
- 3 cups baby arugula
- ½ cup raisins
- ½ cup pumpkin seeds
- ¼ cup shallots, thinly sliced
- For the dressing:
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp garlic powder
- Salt & pepper, to taste
Whisk together all of the dressing ingredients in a small mixing bowl. Refrigerate the dressing until ready to use.
Bring a large pot of water to a boil, add green beans, and cook for 2 minutes until tender-crisp.
Prepare a large bowl of ice water and transfer green beans to cool. Drain and set aside.
In a large bowl, combine tomatoes, green beans, bocconcini, baby arugula, raisins, pumpkin seeds, and shallots.
Add salad dressing and lightly toss. Season with salt & pepper, to taste.
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Christmas Dairy Free Dinner Easter Easy Dinner Ideas Easy Meal Ideas Family Fast Fresh Gluten Free Healthy Holiday Lunch Quick Recipes - Sangria® Medley Tomatoes Salad Recipes Side Dish Simple Dinners Thanksgiving Tomato Recipes Under 15 Under 30 | Recipes Under 30 Minutes Vegetarian