Fresh Green Bean Salad
Recipe: #5938
July 16, 2012
Categories: Salads, Vegetable Salad, Beans, Lemon, Beans (String), Onions, Mediterranean, Baby Shower, Birthday, Brunch, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Diabetic, Gluten-Free, Low Glycemic, No Eggs, Vegan, Vegetarian, Special Diet - Weight Watchers etc., Fresh Tomatoes, Sugar Substitute, Vegetarian Dinner, Vegan Dinner, more
"I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite! And yes, the green beans are uncooked in this, but you can blanch them if you like. *I'm adding artichoke hearts as an alternative to hearts of palm, in case you can't find them or they are too expensive. Artichoke hearts are just as good, and work great with the flavors of this salad."
Original is 8 servings
Ingredients
- SALAD
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- DRESSING
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Nutritional
- Serving Size: 1 (209 g)
- Calories 363.9
- Total Fat - 22.5 g
- Saturated Fat - 8.7 g
- Cholesterol - 0 mg
- Sodium - 516.2 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 8 g
- Sugars - 3.5 g
- Protein - 6.1 g
- Calcium - 61.2 mg
- Iron - 2.1 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix salad ingredients together.
Step 2
Mix dressing ingredients together (except the feta).
Step 3
Toss everything together.
Step 4
Best if it stands for at least an hour at room temperature.
Step 5
To serve top each serving with feta, if desired.
Step 6
*This stores well for a long time in a large ziploc bag if you only add the feta when served.
Tips
No special items needed.
7 Reviews
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