Green Bean, Walnut, & Feta Salad

This delicious green bean salad is packed with flavor. I always substitute pecans for the walnuts because I like to think that I am a southern girl at heart. I don't have the original source for this recipe, but I did preserve the fact that it is in 1996 Recipe Hall of Fame.

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.

Spinach Salad with Strawberry Vinaigrette

My friend, Pamela, introduced me to this salad at Sara and Tyler's wedding. I absolutely love it. The strawberry vinaigrette made with white balsamic vinegar is the key. The recipe is from epicurious.com and you can print it here.

Spinach Salad with Strawberry Vinaigrette

2 1/2 tablespoons strawberry vinegar

3 tablespoons olive oil

5 ounces baby spinach (8 cups)

1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)

1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

Strawberry Vinegar
1 pound strawberries trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids. (Vinegar keeps, covered and chilled, 1 week.)

Julie's notes: I was very happy to find white balsamic vinegar in my regular grocery store. I halve the strawberry vinegar and use the extra to make more salad dressing throughout the week.

Broccoli Salad

Broccoli is a vegetable staple in my home all year round. It keeps well in the fridge, it's packed with nutrients, and everyone likes it. Fresh trumps cooked most days.

Broccoli Salad

4 cups chopped fresh broccoli
1 medium-sized purple onion, chopped
1/4 cup chopped fresh dill
2 T capers, drained
Dressing
1/4 cup pecans, toasted (optional)

TOSS together first 5 ingredients. Cover and chill 30 minutes. Sprinkle with pecans before serving, if desired. Yield: about 5 cups

Dressing:
1/3 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 T sugar
1/2 T salt
1/4 tsp. pepper

WHISK together all ingredients. Yield: about 2/3 cup.

Julie's Notes: I wish I knew the source for this salad, but I don't. I've been making it for a few years and can't recall where I acquired it.

Pear and Goat Cheese Salad

This recipe is attributed to my cousin, Rachelle, who blogs at Dishing It Gluten Free. The combination of flavors is fabulous. I wasn't sure how my kids would like the goat cheese, but they gobbled it up and wanted more. I loved it so much that I made it for my lunch three days in a row!

Pear and Goat Cheese Salad

Green leaf lettuce

Goat cheese

Pears, peeled and cubed

Dried blueberries

Pecans, chopped

Julie's notes: I dressed this with Brianna's Blush Wine Vinaigrette. Delicious! Use any type of lettuce--even spinach. I found the goat cheese and dried blueberries at Costco. I don't mind the larger quantity. It just gives me an excuse to find more recipes that call for goat cheese.