Green Bean, Walnut, & Feta Salad
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
1 (4-ounce) package crumbled feta cheese
1 cup coarsely chopped walnuts or pecans, toasted
3/4 cup olive oil (I use 1/2 cup.)
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
Cut green beans into thirds, and arrange in a steamer basket over boiling water, Cover and steam 15 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.
Toss together green beans, onion, cheese, and walnuts in a large bowl. Cover and chill 1 hour.
Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
Yield: 8 servings
Julie's Notes: I reduce the amount of oil in the vinaigrette. Also, I never seem to have enough prep time to chill the vegetables and dressing separately for an hour first, so I simply toss them all together and chill before serving.