Green Bean & Carrot Salad

Ingredients:
300g green French beans + 1 Red Onion --> 1)Trim ends of French beans. Onion cut it into thin slices. Blanch them in boiling salted water ~5mins, until tender but still crunchy. Drain and rinse under cold water to stop the cooking process, drain again, place into a serving bowl.

200g Carrot --> 2) Peel the carrots and cut them into matchsticks or Julienne.
1 red Bell Pepper --> 3) Halve and deseed, cut into thin strips.
--> 4) Add all vegetables in a serving bowl and mix it.

Dressing:
1 tbsp Red Wine Vinegar/ Normal vinegar
2 tbsp Sun-dried Tomato Paste/ Tomato Purée
1/4 tsp Superfine Castor Sugar/ Brown Sugar

--> 1) In a separate bowl, mix all together and whisk in oil slowly.
Salt & Pepper --> Pour the dressing to vegetables and season to taste. Serve immediately or chill in the refrigerator.


*Julienne: Food is cut into strips about 1 to 2 inches long and 1/8 in. by 1/8 in.

*Blanch: To plunge food into boiling water briefly, then into cold or ice water to halt the cooking process.

*Tomato Purée: Tomato sauce (This has salt, pepper, and other seasonings added, while tomato puree is unseasoned) OR 3 parts tomato paste + 5 parts water (tomato paste has salt added, while tomato puree is unseasoned) Notes: tomato puree (in Britain) = tomato paste (in the US)

*Red onion: These are sweet enough to eat raw, and they're often used to add color to salads. They're also excellent grilled or lightly cooked. Varieties include the sweet red Italian onion, Italian red onion, creole onion, and red torpedo onion. Substitutes: Spanish onion OR green onions (in salads) OR sweet onion OR white onion.

Special posted forlife_adventurer, she intending to start her "experiment" with salads for breakfast and supper. So I was looking for her some "Do it in 20mins" recipes. So Girl moved on hoop hoop! :-)

Sources:
hormel , foodsub