Best Green Bean Salad With Pecans Gorgonzola Recipes

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BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

GREEN BEAN, PECAN, AND FETA SALAD



Green Bean, Pecan, and Feta Salad image

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

2 lbs fresh green beans, ends trimmed
1 small purple onion, thinly sliced
4 ounces crumbled good quality feta cheese
1 cup coarsely chopped toasted pecans
1/2 cup olive oil
1/4 cup champagne vinegar
4 -5 drops good balsamic vinegar, to taste
1 tablespoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste

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 SALAD WITH FENNEL AND TOASTED PECAN DUKKAH



Green Bean Salad with Fennel and Toasted Pecan Dukkah image

Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.

Provided by Mindy Fox

Categories     Salad     Healthy     Green Bean     Pecan     Sesame     Fennel     Kid-Friendly     High Fiber     Small Plates

Yield 10-12 servings

Number Of Ingredients 10

3/4 cup pecans (3 ounces)
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Kosher salt, freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 medium fennel bulb with fronds
Finely grated zest from 1 lemon
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
  • Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
  • Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
  • Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
  • Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
  • Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
  • Do Ahead
  • Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

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