3 Videos | Photo: Green Bean Salad Recipe
Ingredients
- 1 1/4 pounds thin green beans, trimmed
- 1 shallot, minced
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces mixed baby greens
- 1 pint cherry tomatoes, sliced in 1/2
- 1/4 cup fresh basil chiffonade
- 1/4 cup shelled, salted and roasted pistachios
- 6 ounces crumbled feta cheese
Directions
Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.
SERVES 6
Calories: 232
Total Fat: 18 grams
Saturated Fat: 6 grams
Protein: 8 grams
Total carbohydrates: 13 grams
Sugar: 6 grams
Fiber 1.5 grams
Cholesterol: 25 milligrams
Sodium: 457 milligrams
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By lanelljames
Ann Arbor, Miic...
on November 28, 2011
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Hey there Neelys! I loved watching the video and found the recipe to be very affordable, fresh, and flavorful! I made this as an appetizer at our Thanksgiving dinner and it was a hit! I substituted sliced almonds for the pistachios to save money and used crumbled blue cheese instead of the feta, which was amazing! Since my fiance and I are not balsamic vinegar fans, we used a basil vinaigrette recipe from Chef Bobby Flay and just added in the shallot. His dressing calls for 1/2 cup olive oil, 1/4 cup white wine vinegar, 1 tablespoon honey, kosher salt, and freshly ground pepper. This recipe is a keeper!
By Busy Lindsay
CA
on September 18, 2011
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Very nice blend of flavors and textures. I made it with slivered almonds in place of pisatchio as that is what I had on hand. Next time I'll try pistachios.
By shirleyecrone
vancouver bc
on September 09, 2011
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I LOVED IT! It was delicious and easy to make. Thank-You!
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