Fresh, cool and oh-so summery, this green bean salad is perfect for any pack 'n go picnic. It's also a great side dish paired with your favorite grilled meats!
This is a simple, quick, throw-it-together salad with big impact. The flavors and textures will keep you running back for more.
Green Bean Salad
1 lb. fresh green beans, ends trimmed
1 tsp. salt-free herb and garlic seasoning
2 c. spring mix salad greens
1/4 c. slivered almonds
2 c. dried cranberries
Feta crumbles, optional
¼ c. olive oil
1 tsp. white vinegar
1 tsp. oregano
1 garlic clove, chopped
Juice of 1 lemon
Pinch of salt and pepper
Combine ingredients for vinaigrette in small jar. Secure lid and shake well. Let chill in refrigerator while preparing rest of recipe.
Prepare bowl with ice and water. Place near stove top.
Bring 4 to 5 c. of water to boil on stove over medium high heat. Sprinkle with herb and garlic seasoning.
Add green beans to boiling water and let cook for about 3 to 4 minutes.
Use spider ladle or slotted spoon to transfer green beans to ice water. This stops the cooking process and helps them to retain their bright green color.
Pour in colander and strain all water out.
Place salad greens in large bowl. Add green beans, slivered almonds and dried cranberries.
Pour about half of vinaigrette over the top and use tongs or large spoon to combine. Transfer to serving bowls or plate. Top with lemon zest and feta crumbles, if desired. (Store salad and vinaigrette in refrigerator).