This quick and easy salad can be enjoyed year round. It would be a perfect addition for a Thanksgiving meal or summer barbecue and travels well. I love that it doesn’t have any crazy ingredients, I usually have most of them on hand. Anything with feta is an instant hit with me and this was no exception. I cut down the onion a little to keep my family happy, but besides that, I stick to the recipe.
1 lb. green beans, trimmed (4 cups)
1/2 small head romaine lettuce, halved and chopped (2 cups)
1 small red onion, halved and thinly sliced (1 cup)
1 C. crumbled feta cheese
1/2 C. cherry tomatoes, halved
1/4 C. walnuts
1 t. dried oregano
2 t. red wine vinegar
1 garlic clove, minced (1 t.)
1 T. olive oil
1 T. vegetable oil
Cook green beans in a large pot of boiling salted water for 4 minutes. Drain. Rinse under cold water and drain again. pat dry.
Toss green beans, lettuce and onion in a large bowl. Whisk dressing ingredients in a small bowl and pour over salad. Fold in feta, tomatoes and walnuts.
Source: Vegetarian Times July/August 2015
Spotlight: Green Beans
One serving of raw green beans (about half a cup or 100 grams) contains about: (2)
- 31 calories
- 7.1 grams carbohydrates
- 1.8 grams protein
- 0.1 gram fat
- 3.4 grams fiber
- 16.3 milligrams vitamin C (27 percent DV)
- 14.4 micrograms vitamin K (18 percent DV)
- 690 IU vitamin A (14 percent DV)
- 0.2 mg manganese (11 percent DV)
- 37 micrograms folate (9 percent DV)
- 0.1 milligram thiamine (6 percent DV)
- 0.1 milligram riboflavin (6 percent DV)
- 1 milligram iron (6 percent DV)
- 25 milligrams magnesium (6 percent DV)
- 209 milligrams potassium (6 percent DV)
For more benefits of green beans, check out Dr. Axe’s list here.