Green Bean Salad with Balsamic Basil Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant cold salad with crisp green beans, roasted beets, fresh tomatoes, creamy mozzarella, and toasted pine nuts dressed in a bright balsamic basil vinaigrette. Crunchy, colorful, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 bunch beets (about 4 beets - or more if desired)
- 2 pounds fresh green beans (trimmed and cut in half)
- 2 cups cherry tomatoes (I like mixed colors) (halved)
- 1/4 cup minced red onion (or shallots)
- 1/2 cup craisins
- 3 cups baby arugula
- 1 1/2 cups (10 oz.) Ciliegine - fresh mozzarella balls (1-2 inches) (halved)
- 1/2 cup toasted pine nuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons minced fresh basil
- 1/2 tsp EACH salt, pepper, garlic powder
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 296mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 159mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.