"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Green Bea-Feta Salad Recipe

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This recipe for Green Bea-Feta Salad, by , is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Kedrie
Added: Tuesday, October 27, 2009


Salad Ingredients:

1- Ibs. fresh green beans, trimmed
1/2 cup chopped red onion
1/2 cup Lemon Vinaigrette (Recipe Below)
1/2 cup crumbled feta cheese
1/2 cup walnuts, toasted and chopped

Lemon Vinaigrette Ingredients:

3 Tbsp. fresh lemon juice
3 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup oil

Cook green beans in boiling
salted water to cover 8 minutes or
until crisp-tender. Drain and
plunge into ice water to stop the
cooking process; drain and pat
dry. Place in a serving bowl; cover
and chill at least 2 hours.

Add chopped onion and Lemon
Vinaigrette to beans, tossing to
coat. Sprinkle with feta and

To make Vinaigrette: Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Number Of Servings:
Number Of Servings:
6 to 8




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