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.
Provided by Julesong
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- 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.
- 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.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
GREEN BEAN AND FENNEL SALAD WITH SHAVED PARMESAN
Make and share this Green Bean and Fennel Salad With Shaved Parmesan recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
- In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper.
- Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter.
- Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.
Nutrition Facts : Calories 261, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 316.9, Carbohydrate 17.1, Fiber 7.2, Sugar 1.9, Protein 9.8
GREEN BEAN AND FENNEL SALAD
Steps:
- Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
- Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
- When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.
GREEN BEAN SALAD WITH PECANS & GORGONZOLA
Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.
Provided by Chandra M
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Nutrition Facts : Calories 274.4, Fat 22.6, SaturatedFat 4.9, Cholesterol 12.7, Sodium 448.3, Carbohydrate 14.2, Fiber 7.1, Sugar 3, Protein 8.2
GREEN BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEN BEAN AND FENNEL SALAD
Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
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