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- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 232 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 25 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 8 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 232 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 25 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 8 grams
- Sugar
- 6 grams
Ingredients
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.
