Ingredients
-
2
-
1
-
4
-
1
-
1/2
-
1/4
-
4 - 5
-
1
-
2
-
1/4
-
1/8
-
-
-
-
Directions
Green Bean, Pecan, and Feta Salad, A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge , This is a very delicious and elegant-looking salad It really makes such a beautiful presentation The only change I made was to leave out the basil Served with a pecan-crusted chicken breast that I sauteed on the stove top We really enjoyed this salad Made for the Cooking Tag Mania Special, October, 2013 , A real winner! Very good alternative to using leafy greens I didn’t have champagne vinegar and just used White Wine vinegar instead I only used a quarter of a large purple onion and it was plenty for our tastes
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Steps
|
1
Done
|
Trim the Ends (and Strings, If You Like) from the Green Beans, Then Snap or Cut Them Into Thirds. |
|
2
Done
|
Using a Steamer Basket in a Pan, Cover and Cook For 15 Minutes or Until Crisp-Tender; Plunge the Cooked Beans Into Cold Water to Stop the Cooking Process, Then Drain and Pat Dry. |
|
3
Done
|
Toss Together the Cooked Green Beans, Sliced Onion, Feta, and Pecans in a Large Bowl; Cover and Chill in Refrigerator For at Least 1 Hour. |
|
4
Done
|
Meanwhile, Whisk Together the Remaining Ingredients in a Non-Reactive Bowl to Make the Vinaigrette; Chill For 1 Hour. |
|
5
Done
|
Pour the Vinaigrette Over Bean Mixture, Toss, and Chill an Additional 1 Hour; Toss Again Just Before Serving. |
|
6
Done
|
Makes 8 Servings. |
|
7
Done
|
Notes: Walnuts or Pine Nuts Can Be Substituted For Pecans, and Dill May Be Substituted For Basil If You Prefer. |
|
8
Done
|
Tweaked and Adapted from a Recipe Posted at Gail's Recipe Swap. |
