GREEN BEAN SALAD WITH BASIL MAYONNAISE

Serves 6 to 8.

Note: Serve this on top of crisp salad greens and garnish with more chopped basil. Add about 1 pound cooked diced chicken for chicken salad. Any additional mayonnaise may be stored in a covered jar in the refrigerator for 2 days. It makes a wonderful sandwich spread.

• 1 c. prepared mayonnaise

• 1/2 c. thinly sliced fresh basil leaves

• 2 tsp. fresh lemon juice

• 1 big bunch watercress, stems removed

• 1 lb. cooked green beans, cut into bite-sized pieces

• 1 lb. cherry tomatoes, cut in half

• Salt and freshly ground black pepper to taste

Directions

In a small bowl, whisk together the mayonnaise, basil and lemon juice. In a large bowl, toss together the watercress, green beans, and tomatoes. Toss in just enough mayonnaise to lightly coat the vegetables. Season with salt and freshly ground black pepper to taste.

Nutrition information per serving when 1/2 cup mayo used in recipe:

Calories 130 Fat 11 g Sodium 260 mg Carbohydrates......................8 g

Saturated fat 2 g Calcium 52 mg Protein..................................2 g Cholesterol........................5 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

GREEN BEAN AND TOMATO SAUTÉ

Serves 4.

Note: Serve this as a side dish or toss with pasta. It's great hot or at room temperature and will keep several days in the refrigerator.

• 2 oz. diced summer sausage, ham or salami

• 3 tbsp. olive oil

• 1 small onion, chopped

• 1 large shallot, chopped

• 3 medium tomatoes, diced

• 1 lb. green beans, ends snapped

• Water

• Balsamic or red wine vinegar to taste

• Salt and freshly ground black pepper to taste

Directions

In a large skillet, cook the meat in the olive oil until just crisp, about 3 minutes. Add the onion and shallot and sauté until soft, about 3 minutes. Add the tomatoes and cook until they become very soft, about 5 minutes.

Add the green beans and just enough water to cover the bottom of the pan, then shake the pan to cover the beans with the sauce, Cover, reduce the heat to low, and cook until the beans are tender, about 20 to 30 minutes. Remove from the heat and season with vinegar and salt and pepper to taste. Serve warm or at room temperature.

Nutrition information per serving:

Calories 190 Fat 15 g Sodium 190 mg

Carbohydrates 11 g Saturated fat 3 g Calcium 48 mg

Protein 5 g Cholesterol 10 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 3 fat.

Recipe goes here Serves XX