#sickoflettuce? Sweet Veggie Salad!

 

#sickoflettuce? Easy, delicious green bean and tomato salad!

 A big thank you to Rachel Seibenhener, a student at Auburn University (War Eagle!) and a part-time weight loss consultant at the Metabolic Research Center in Auburn (334-887-9292) for submitting this recipe. As a girl on the go, Rachel takes time to eat right because she knows she couldn't keep up with her demanding schedule if she didn't. Rachel says she makes this for dinner a lot :) Here's the recipe: 

             Sweet Veggie Salad 

                    8 oz cherry tomatoes (cut in half)

                8 oz blanched green beans (best to chop)

                Oregano to taste

                4 TBSP olive oil

                4 TBSP apple cider vinegar

                4 packs splenda

Bring water to a boil and add in green beans – cook for about 5-7 minutes. Drain water and immediately add tomatoes to the green beans. Mix the oregano, olive oil, apple cider vinegar, and splenda and shake vigorously to create a dressing. Pour over veggies. Yum! 

This recipe keeps well in the refrigerator and tastes just as delicious the next day served cold or room temperature. It would be very easy to throw leftovers into a travel container for the next days lunch salad! Enjoy :)