Green Bean-and-Tomato Salad with Roasted-Tomato Dressing

By MasterCook

1 Point per serving

1 large ripe tomato -- halved (about 8 ounces)

Cooking spray

1 tablespoon chopped fresh basil

1 tablespoon extra-virgin olive oil

2 teaspoons red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups trimmed green or wax beans (about 1/2 pound)

4 cups torn romaine lettuce

1 cup halved cherry tomatoes

1/4 cup sliced red onion -- separated into rings

Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process until smooth. Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.

Servings: 4

Per serving: 75 Calories (kcal); 4g Total Fat; (40% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates