Green bean salad with roast beef, cherry tomatoes and caramelized pecan nuts with soy dressing

Name: Green bean salad with roast beef, cherry tomatoes and caramelized pecan nuts with soy dressing
Cook time: 25 min
Total time: 25 min
Yield: 7
Ingredients: 300 g frozen green beans; 7-10 Tbsp Salt; 75 g Pecan kernels; 50 g Sugar; 300 g cherry tomatoes; 2 Romaine lettuce hearts; 2 medium red onions; 200 g Roast beef cold cuts; 5 TABLESPOONS White wine vinegar; 1 TABLESPOON Honey; 5 TABLESPOONS Soy sauce; 7-10 Tbsp black pepper; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 7

300 g frozen green beans
7-10 Tbsp Salt
75 g Pecan kernels
50 g Sugar
300 g cherry tomatoes
2 Romaine lettuce hearts
2 medium red onions
200 g Roast beef cold cuts
5 TABLESPOONS White wine vinegar
1 TABLESPOON Honey
5 TABLESPOONS Soy sauce
7-10 Tbsp black pepper
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cook the beans in little boiling salted water for about 5 minutes. Drain and rinse with cold water. Roast nuts in a pan without fat, sprinkle sugar over them. Allow to caramelize and spread on a piece of aluminium foil lightly coated with oil. Let it cool down. Wash and halve the tomatoes. Clean, wash and chop the lettuce and drain well.
2
Peel and chop the onions. Cut roast beef into strips. Coarsely chop caramelized nuts. Arrange all salad ingredients on a plate. For the dressing, whisk vinegar, honey and soy sauce, season with pepper. Drizzle dressing over the salad
3
With 8 people: