This is one of the sides I made at the lodge this week. It’s served at room temperature, and perfect for the holidays. This is my niece’s recipe that I added my twist to. Even finicky eaters love this.
Green Bean and Tomato Salad
Ingredients
- Lemon juice
- 1 clove garlic, pressed
- 1 tsp dijon mustard
- Salt and pepper
- Extra virgin olive oil
- Blanched green beans
- Halved grape tomatoes
- Crumbled feta
- Crushed glazed pecans, almonds, or glazed nut of your choice
Dressing
Salad
Instructions
- I made a large salad, and the proportions of the ingredients are up to you. The dressing is a lemon juice vinaigrette, and typically you'll use 3 times as much oil as acid (lemon juice in this case).
- Whisk together the lemon juice, garlic, mustard, salt, and pepper. Continue whisking while you slowly drizzle in the oil.
- Toss the dressing with the rest of the salad ingredients.
- The longer the salad sits, the better it gets. Toss occasionally.
Dressing
Salad