Recipe by Julesong
A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.
Top Review by DailyInspiration
This is a very delicious and elegant-looking salad. It really makes such a beautiful presentation. The only change I made was to leave out the basil. Served with a pecan-crusted chicken breast that I sauteed on the stove top. We really enjoyed this salad. Made for the Cooking Tag Mania Special, October, 2013.
- 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
Directions See How It's Made
- 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.