Unpackage frozen green beans into colander. Allow to defrost and drain.
Shake colander occasionally to speed up the process. (Approx. 8 - 10 minutes.)
Coat large salad bowl with 2 Tbsp. raspberry walnut vinaigrette dressing.
Cut Roma tomatoes and sprinkle salt and pepper or Creole seasoning over wedges to taste.
Cut onion into matchstick strips or dice. Set aside.
Open package of matchstick carrots. Rinse and drain.
Add all vegetable to the salad bowl. (Green beans may be partially frozen.) Mix well, but gently.
Add dressing a little at a time, tossing ingredients lightly.
All vegetables should be lightly coated, but mixture should not be soupy. Add more or less to taste.
Sprinkle almonds on top. Garnish, if desired, with cocktail onions.