FETA GREEN BEAN SALAD
This fresh and flavorful lemony feta green bean salad is an easy addition to any warm weather meal.
Provided by Sylvie Shirazi
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Prepare an ice bath by filling a large bowl with ice and water and set aside. Bring a large pot of salted water to a boil. Add green beans and cook for 1-2 minutes (until just tender), then strain and plunge the beans into the ice water. Gently pat dry between two clean kitchen towels and set aside while making the dressing.
- In a large bowl, whisk together lemon juice, olive oil, honey, salt and pepper. Add the green beans to bowl and toss.
- Add the chopped parsley, feta cheese, figs, toasted almonds, and hemp seeds and gently toss to combine. Season to taste and serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 388 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
FIG AND GREEN BEAN SALAD
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare an ice bath with a bowl of ice and cold water and set aside.
- Bring a medium saucepot of water to a boil over high-heat and cook the beans until they are bright green and have become slightly tender but still retain their crunch. Using a slotted spoon, transfer the beans to the ice bath and shock until cold. Once cool, lay over a paper towel and pat to dry.
- Whisk the oil, lemon juice, honey, and salt in a small bowl until combined.
- Arrange the green beans and figs on a serving platter and drizzle over the dressing. Sprinkle the sliced almonds over top and enjoy immediately.
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
MEDITERRANEAN FIG & MOZZARELLA SALAD
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it
Provided by Jennifer Joyce
Categories Dinner, Main course, Side dish, Supper
Time 20m
Yield Serves 4 as a main or 6 as a starter
Number Of Ingredients 9
Steps:
- In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
- In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
Nutrition Facts : Calories 286 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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