Sunday, August 9, 2009

Summer Salad

I made this yesterday and love-love-love it.

Green bean-walnut-feta salad

1 1/2 lbs. fresh green beans. Cut off the ends and then cut beans into thirds. Steam for 15 minutes. Plunge in cold water immediately to stop the cooking.
1 cup coarsely chopped walnuts, toasted for 10 minutes in shallow pan at 350 degrees.
1 small red onion, sliced ever so thinly
4 oz. crumbled feta cheese
Combine above ingredients, toss and chill. I had so many fresh cherry tomatoes from my monster plant that I cut a lot of them in half and added them to this mix. A good addition.

3/4 cup olive oil, 1/4 cup white wine vinegar, 2 cloves garlic, minced, 1 T. fresh dill chopped, 1/4 t. salt, 1/4 t. pepper. Put in jar with lid, shake and chill.

One hour before serving, pour dressing over salad and toss.

Obviously with the cooking and chilling, it's not a spur of the minute salad, but believe me it's well worth planning ahead for.

1 comment:

Jennifer said...

I can't wait to try this salad. I bought the ingredients and then think "who am I going to share this with?" Thats a moot point. I'm making it tomorrow if 1/2 of it goes into the apartment compost bin, so be it. I want this salad!!!