| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh green beans; trimmed & cut in half |
| 1 |
c |
Chopped toasted walnuts |
| 1 |
c |
Diced red onion |
| 1 |
c |
Crumbled feta cheese |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Packed fresh mint leaves; finely chopped |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Salt or less |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
DRESSING
From: Laura Hunter <LHunter722@AOL.COM>
Date: Mon, 5 Aug 1996 20:22:43 -0400
Bring 4 qts. salted water to a boil over medium heat. Add beans and cook
until crisp tender, about 4 minutes. Drain and immediately plunge into
ice water to stop cooking process. Drain again and pat dry with paper
towels. Arrange beans in a shallow glass serving bowl. Sprinkle with nuts,
onion and cheese. Set aside. For dressing; combine oil, mint, vinegar,
salt, garlic and pepper in processor and blend. Set aside. Just before
serving, pour dressing over bean mixture and toss thoroughly.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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