French Bean & Roasted Tomato Salad

I've been meaing to post this recipe for a while. It's really simple and a lot yummier than it probably looks. It's a good salad for winter because the French beans and tomatoes are warm. I've had a piece of grilled salmon with this as well just to add some more protein, but usually I just have the salad. It's actually got more calories than I realized - mainly because of the olive oil. You could reduce the amount of feta to lower the calorie count, but it really does add a nice change of texture to the salad.

Pictured without the pine nuts or dressing

Ingredients:

4 cups lettuce/mixed greens

1 1/2 cups trimmed French beans

4 tablespoons feta cheese

2 tablespoons toasted pine nuts

10 cherry tomatoes

2 bay leaves

sea salt & pepper to taste

2 teaspoons + 1/2 teaspoon of extra virgin olive oil 

Dressing

1 tablespoons whole grain mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

1/2 teaspoon honey

1 1/2 tablespoons extra virgin olive oil

Directions:

1. Slice cherry tomatoes in half. Place on a baking tray (spray with olive oil before placing on tray) and sprinkle sea salt and ground black pepper on top. Drizzle 1 tablespoon of olive oil over the tomatoes. Also crush 2 bay leaves over the tomatoes. Bake at 225 for 45 minutes.

2. Top and tail the French beans; slice; boil for 5 minutes. Drain.

3. Make the dressing - combine all the ingredients together and blend well. 

4. Toast the pine nuts in 1 teaspoon of olive oil. 

5. Mix the salad ingredients - lettuce, French beans, roasted tomatoes, pine nuts, and feta cheese. Add the dressing.

Nutritional Info: (calories per serving/serves 2 - including the salad dressing)
550 calories
19 g. protein
56 g. carbohydrates (16.5 g. fiber)
28 g. fat (4 g. saturated fat)