GREEN BEAN SALAD WITH GREEK OLIVES AND FETA CHEESE #VEGAN #VEGETARIAN
I adore this Green Bean Salad with Greek Olives and Feta Cheese, and there are such huge numbers of my preferred flavors in this scrumptious plate of mixed greens that utilizations crisp summer green beans! Furthermore, it's low-carb, Keto, low-glycemic, without gluten, South Beach Diet neighborly, and ideal for Meatless Monday
As I guaranteed yesterday, I'm beginning the week with a delectable thought for Meatless Monday, yet this most loved Green Bean Salad with Greek Olives and Feta Cheese could likewise be an exquisite side dish for something cooked on the flame broil. I initially made this plate of mixed greens in 2005 and took it to a grill at the place of my companions Mary and Ken, and I've been making it from that point forward. Also, despite the fact that the first photographs weren't repulsive for this one, the new pics unquestionably show it off much better!
The first form of the serving of mixed greens had two choices for a scrumptious dressing, however as I made the plate of mixed greens during that time the adaptation I preferred most advanced into one utilizing an a lot easier dressing that highlighted white balsamic vinegar (or white vinegar). That is the dressing I'm incorporating with this post, and I think you'll like it, yet there's a connection in the formula underneath to see the first dressing. The main other thing I changed is to utilize somewhat more Feta cheddar, since more Feta is in every case great, isn't that so?
I adore, love, love the sweet white onions in this serving of mixed greens, however I wouldn't utilize normal white onion for a plate of mixed greens where the onion is crude. Sweet onions appear to be accessible whenever of year now, however I understand that crude onion is something that a few people don't discover engaging, regardless of whether the onions are sweet. You can discard the onions, or utilize meagerly cut green onion in the event that you have some onion-avoiders in the family. In any case, on the off chance that you like onion, the sweet onions (cut into fragments so they mirror the state of the green beans) are astonishing in this serving of mixed greens.
INGREDIENTS:
- 1 lb. fresh green beans (about 4-5 cups beans)
- 1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans (Use less onion if you want fewer carbs.)
- 1/2 cup or more pitted Kalamata Olives, cut in half (or use any type of black olives that you like)
- 3/4 C – 1 C crumbled Feta cheese
DRESSING INGREDIENTS:
- 3 T (or use white vinegar or white wine vinegar and a pinch of sweetener)
- 2 T extra-virgin olive oil
- 2 tsp. fresh lemon juice (see notes)
- 2 tsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. Greek seasoning
fresh-ground black pepper to taste
DIRECTIONS:
- Trim both ends of beans. (I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans. Trim, then repeat with the other end.)
- Then cut beans into pieces about 2 inches long.
- Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking.
- Remove quickly from ice water and let beans drain very well in a colander.
- While beans are draining, cut onions into strips slightly smaller than beans and cut olives in half.
- Crumble desired amount of Feta.
- Whisk together the white balsamic vinegar, olive oil, lemon juice, Dijon, dried oregano, Greek seasoning, and pepper to make the dressing.
- Combine beans, olives, and onions in plastic or glass bowl, pour dressing over and stir a few times so all vegetables are well covered.
- Gently stir in Feta and serve.
- You can chill several hours to allow flavors to blend and then gently stir in the Feta when you serve the salad, but we skipped the chilling step this time and it was still fantastic.
- This will keep for a few days in the refrigerator, but I think it’s best the day you make it.
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