Green Beans with Feta Cheese Salad
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 4 cups green beans | Fresh or frozen |
| 1/4 cup olive oil | |
| 3 Tablespoons lemon juice | |
| 3 Tablespoons balsamic vinegar | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon garlic powder | |
| 1/4 teaspoon ground mustard | |
| 1/8 teaspoon pepper | |
| 1 large red onion | Peeled, washed, and chopped |
| 1 cups cherry tomatoes | Washed and halved |
| 1/4 cup crumbled feta cheese | Use fat free |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place beans in a pan and add 1 cup water. Bring to a boil. Reduce heat. | |
| 2 | Cover and cook green beans for 3-4 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. | |
| 3 | In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate. Just before serving, stir in tomatoes. Top with cheese. |
Posted in Vegetable Salad Recipes
