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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.

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Nancy's Pantry October 16, 2013

A real winner! Very good alternative to using leafy greens. I didn't have champagne vinegar and just used White Wine vinegar instead. I only used a quarter of a large purple onion and it was plenty for our tastes.

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ovendiva January 11, 2010

This is a fantastic salad--I don't think I've ever had anything quite like it. The flavors and textures go together really well. And putting pecans together with feta cheese is just downright inspired!! I had to sub regular white vinegar for the champagne vinegar and dried basil for the fresh (because I didn't have either of those items), but the salad was wonderful just the same!Thanks Julesong for a great recipe!!!

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So Cal Gal June 04, 2007

I love this recipe. I ran out of onions but the recipe was pretty good without one and would only be better with one. I used snake beans and it is perfect for those late summer light dinners. Served it with some pasta and mesculin greens. Yum!

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Missy Wombat April 26, 2005
Green Bean, Pecan, and Feta Salad