Ingredients
1/4
lb. fresh green beans, cooked (1 cup)*
3
Italian plum tomatoes, cut into wedges
1
cup frozen artichoke hearts (from 9-oz. pkg.), cooked, drained
1/4
cup coarsely chopped fresh basil
2
tablespoons honey
1
tablespoon lemon juice
Dash salt
3
cups torn Boston lettuce
1/2
small avocado, peeled, thinly sliced
2
tablespoons crumbled chèvre (goat) cheese, if desired
Preparation
In large bowl, combine green beans, tomatoes, artichokes and basil; mixwell.
In small bowl, combine honey, lemon juice and salt; mix well. Drizzleover vegetables; toss lightly to coat.
Arrange lettuce on large platter. Spoon vegetable mixture over lettuce. Garnish with avocado slices. Sprinkle with cheese.
