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Friday, March 27, 2009

Fresh Spring Salad with Lemon Vinaigrette

Ingredients

  • 1 ½ lbs. young green beans, whole with tips removed

  • 1 small red onion, coarsely chopped

  • Cherry tomatoes, halved

  • Spring greens mixture (from bag or salad bar)

  • ¼ lb. feta

  • ½ cup coarsely chopped walnuts

    (Also good with meat added such as Chicken)

Preparation

  1. Earlier in the day, cook beans in boiling salted water for 3 minutes or until tender crisp. 

  2. Drain; run cold water over beans and refrigerate until ready to use. 

  3. To assemble salad, toss beans, onion and tomatoes together with Lemon Vinaigrette; spoon onto spring greens. 

  4. Top with crumbled feta and walnuts.  

Ingredients

  • 3 T. fresh lemon juice

  • 3 T. white wine vinegar

  • 1 T. Dijon mustard

  • Pepper to taste

  • ½ t. sugar ( I put in a little more)

  • ¼ t. salt

  • 1 cup light veggie or canola oil ( I used much less then this)

Preparation

  1. Whisk all ingredients except oil until well blended. 

  2. Add oil gradually, whisking until combined. 

  3. Makes 1 ½ cups

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