Green Bean Salad with Feta, Almonds and Lemon Vinaigrette
Serve with Kendall-Jackson Sauvignon Blanc
12 servings
Ingredients:
1 Tbsp. kosher salt
3 lbs. green beans, trimmed
2 Tbsp. fresh lemon juice
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 C. olive oil
Kosher salt and freshly ground white pepper
1 large red onion, sliced thin
8 oz. feta cheese, crumbled
1 C. sliced almonds, toasted
Fill a large stockpot with water. Add the salt and bring to a boil over high heat. Add the green beans and cook until tender, 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking. Let drain.
Whisk together the lemon juice, vinegar, and mustard in a small bowl. Slowly whisk in the olive oil until the mixture becomes thick. Season to taste with salt and pepper.
Transfer the green beans to a serving bowl. Add the onion and feta. Pour the vinaigrette over the vegetables and toss to coat evenly. Sprinkle the top with the almonds and serve.
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