Emprimir
Correo Electrónico
Add a photoI prepared this salad on thanksgiving evening, and everybody liked it! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. Also, the best part is that you can prepare it ahead.
Ingredientes
- 2 lbs. fresh green beans, trimmed and cut into 1-1/2 in. pieces
- 1/4 cup olive oil
- 3 Tbsp lemon juice
- 3 Tbsp balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp ground mustard
- 1/8 tsp. pepper
- 1 large red onion, chopped
- 4 cups cherry tomatoes, halved
- 1 cup (4 oz.) crumbled feta cheese
Direcciones
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 16 servings | |
| Calories 129 | |
| Calories from Fat 47 | 36% |
| Total Fat 5.33g | 7% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 121mg | 5% |
| Potassium 234mg | 7% |
| Total Carbs 15.5g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 1.18g | 1% |
| Protein 5.14g | 8% |
Menus and Pairings
Evaluaciones
01 de Diciembre de 2009
That's one of my favorite salads. Perfect balance of healthiness and taste.Yo he cocinado/probado esta receta
Comentarios
28 de Noviembre de 2009This dish serves a crowd. If you end up with leftovers, mix them with cooked pasta and diced turkey breast for a speedy lunch or dinner.
