This recipe is provided by Dipper's Backyard BBQ Wars.
Looking for an alternative to a traditional lettuce-based salad, this one uses green beans as the base and then is teamed up with a lemon mustard dressing, toasted almonds, and crumbled feta.
Bring a saucepan to a boil, and add the green beans to cook for 4 minutes to sightly cook but still with a slight crunch. Chill quickly in ice water, drain then set aside until needed.
Heat a skillet then add the slithered almonds to gently toast until slightly browned then set aside until needed. This step helps build the flavor of the almonds and gives a slight change in texture.
Dressing
Combine the olive oil, lemon juice, mustard, chili flakes, salt, and pepper. Set aside until needed.
To Assemble
Combine the green beans, half the almonds, and the dressing.
Lay the salad on the serving dish then top with the remaining almonds and crumbled feta. Serve immediately.