Monday, November 1, 2010

Green Bean Salad with Pumpkin Seed Dressing

This recipe didn't have a chance of not turning out well. The green beans were fresh that day from the farmers market and the tomatoes were from my garden. We ate it the first day as recommended, but the next day we just tossed the leftover beans and tomatoes with the dressing and ate it at room temperature. The Hub picked out the tomatoes, but everyone else like it both days. The dressing really perks up plain green beans.

Served with a chicken cutlet and some pumpkin buscuits, it was a great meal. More about those hockey pucks disguised as biscuits later. Believe me, they are there for the picture only - no one actually ate them.

1 comment:

  1. Would you recommend the dressing for a regular garden salad?


Note: Only a member of this blog may post a comment.