Green Bean Casserole
Green Bean Casserole is often associated with an American Southern Thanksgiving but at our house it has become a year around easy camp cooking dinner.
By: Saffron Hodgson
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Green Bean and Feta Salad
Looking for an alternative to a traditional lettuce based salad, this one uses green beans as the base then is teamed up with a lemon mustard dressing, toasted almonds, and crumbled feta.
The recipe blanches the beans (cooks for a short time in boiling water the quickly cools in an ice bath), but if you like them raw and crunchy you can skip this step.
The nuts and feta add enough protein to this salad that it make a great vegetarian option, it is also gluten free.
Ingredients
Salad
500g (1 pounds) fresh green beans
1/3 cup sliced almonds
Dressing
3 tablespoons olive oil
1 lemon, juiced
1 tablespoons mustard
1/2 teaspoon Chilli flakes (red pepper flakes)
salt and pepper, to taste
To Assemble
1/4 cup feta cheese
Equipment
skillet
Recipe Directions
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Salad
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Bring a saucepan to the boil, add the green beans for 4 minutes to sightly cook and often but still with a slight crunch. Chill quickly in ice water, drain then set aside until needed.
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Heat a skillet then add the slithered almonds to gently toast until slightly browned then set aside until needed. This step helps build the flavour of the almonds and gives a slight change in texture.
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Dressing
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Combine the olive oil, lemon juice, mustard, chili flakes, salt, and pepper. Set aside until needed.
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To Assemble
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Combine the green beans, half the almonds, and the dressing.
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Lay the salad on the serving dish then top with the remaining almonds and crumpled feta. Serve immediately.
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