Recipe by USA WEEKEND columnist Jean Carper
"This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults."
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mixed baby salad greens
fresh green beans, trimmed, cooked al dente and cut in half
feta cheese, crumbled
extra-virgin olive oil
Salt and pepper, to taste
I went looking for a green bean salad and this one fit the bill, but I wanted one that focused on the green beans so the main adaptation I made was to leave out the mixed salad greens. I used a pound of green beans, which I cooked al dente as directed. I made a dressing out of 1 tbsp olive oil, the orange juice and balsamic, and substituted pine nuts for the fennel. I halved the feta and used 1/4 cup of dried cranberries. I tossed all the ingredients together, and voila, a green bean salad focusing on the beans.
It was an okay salad. Wouldn't be very interesting without the cranberries!
This was a nice change from just plain salad and just plain green beans. I did not like the fennel seeds in it though. I used the orange flavored "Craisins" and that really complimented the orange juice already in the recipe. I love the feta in it too.
This is a great salad. The only thing we changed was using dried cherries instead of dried cranberries and only because we prefer dried cherries over cranberries.
This is a great salad!
I used more beans than baby lettuce- and even added chunks of fresh orange. Following our reviewer, I added pine nuts. The cranberries were very tasty too.
I was looking for something different for green beans...this was a great change. I tossed cooked green beans with the feta, olive oil, balsamic vinegar and orange juice. Then I added sliced grape tomatoes and some slivered almonds I had on hand. What a yummy side dish!
I didn't make this with lettuce. I wanted just a green bean recipe and this isn't it. I'm sure if it was with the salad it would be far better. I was hoping for more of an orange taste in the dressing with the fennel but the balsamic overpowered it completely. thanks but i'll keep looking.
Very good! I'd give this five stars, but I changed a few things in the recipe. I omitted the fennel seeds and added pine nuts, and instead of using orange juice I melted some orange juice concentrate from the can. It was a very yummy salad, and my 8 yo dd declared it one of her new favorites. Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bean Salad with Feta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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