How to Make Green Bean Salad with Cherry Tomatoes and Feta
Test cook Elle Simone Scott makes a refreshing Green Bean Salad with Cherry Tomatoes and Feta.
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Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Katie freshens up this classic Thanksgiving side by creating a crisp, earthy salad with a creamy Parmesan dressing!
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Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Salad:
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
Creamy Parmesan Dressing:
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper
Directions
For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
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Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Green Bean Salad | Amber Kelley
Amber’s back with a fresh and healthy Green Bean Salad that will tickle your taste buds and work great alongside your favourite main dishes. Lightly steamed beans, toasted almonds and sliced shallot tossed in a tangy dijon mustard dressing. So simple yet so good.
Check out more of Amber’s dishes on her channel Cook With Amber - youtube.com/cookwithamber
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Stock your Store Cupboard |
Veggie Bolognese |
One Pan Breakfast |
3 Ways Tortilla Chips |
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Green Bean Salad With Mustard Dressing | Gordon Ramsay
Gordon blanches green beans, roasts garlic and crafts a sumptuous dressing to make this simple but elegant side dish. A luxurious and different way to eat a usually plain and forgotten ingredient.
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Cold Green Bean Salad
Ingredients:
1 lb fresh green beans
1 tbsp avocado oil
1 tbsp olive oil
1 tsp balsamic vinegar
1/4 tsp salt & pepper
pinch of garlic powder
5 cups water & 1 Tsp salt to cook beans
Instructions:
Wash beans, cut ends and discard.
In a saucepan add 1 Tsp salt to 5 cups of water and bring to boil.
Add beans to boiling water, cook 3 minutes and drain.
Transfer beans to a bowl, add 1 tbsp avocado oil, 1 tbsp olive oil, 1 Tsp balsamic vinegar, 1/4 Tsp salt & pepper and a pinch of salt.
Stir and refrigerate for meal time.
Green Bean Salad (+creamy dressing)
⭐️ Get Recipe:
Green bean salad is a tasty, refreshing side dish with tender-crisp green beans, sweet cherry tomatoes, and a tangy lip-smacking mustard dressing.
It's excellent for picnics, barbecues, and cozy holiday meals with friends and family. Its fresh and bold flavors will make everyone ask for seconds.
⭐️ INGREDIENTS
1½ pounds (700 grams) of green beans
15 cherry tomatoes halved
10 leaves (10 grams) of fresh basil
3 ounces (80 grams) of dairy-free feta cheese or more to taste
FOR THE MUSTARD DRESSING
3 tablespoons (35 grams) yellow mustard or 2 tablespoons Dijon mustard
2 tablespoons (30 grams) olive oil
2 tablespoons (30 grams) red wine vinegar or apple cider vinegar
1 teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes optional
1 large shallot finely chopped
❤️ Nico & Louise
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