Green Bean, Arugula, and Fresh Mozzarella Salad

Green Bean, Arugula, and Fresh Mozzarella Salad

Ingredients

2 pounds green beans, trimmed and cut into bite-size pieces
½ cup Dierbergs Kitchen Signature House-Made Basil Pesto Sauce
1 container (12 ounces) baby heirloom tomatoes, halved or quartered if large
1 container (8 ounces) fresh ciliegine mozzarella balls, halved
1 package (5 ounces) baby arugula
Coarse salt and freshly ground black pepper

Directions

In medium saucepan, bring 4 cups water to a boil. Add green beans and cook 7 minutes; drain. Place in large serving bowl; stir in Pesto until well mixed. Let stand at room temperature 15 minutes to develop flavors. Stir in remaining ingredients.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 208
Cholesterol: 2 mg
Fat: 15 g
Sodium: 106 mg
Carbohydrates: 11 g
Protein: 4 g
Fiber: 9 g