Green Bean Salad with Bacon, Tomatoes, and Feta
Ingredients:
Salad:
4 slices bacon, chopped
1 lb green beans, trimmed and cut into 1 1/2 inch pieces
1/2 cup cherry tomatoes, cut in half
1/4 cup crumbled feta or cotija cheese
Dijon Vinaigrette:
2 tbsp extra virgin olive oil (can sub avocado oil)
2 tbsp apple cider vinegar
2 tsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp Italian seasoning
Salt and pepper to taste
Directions:
In a medium saucepan over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer to a paper towel lined plate to drain.
Fill a large bowl with ice water. Fill a medium saucepan with water and set over medium high heat. Add a little salt and bring to a full boil.
Add the green beans to the saucepan and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon to transfer the beans to the ice water to halt the cooking process.
Drain the beans and transfer to a tea towel to pat dry, then transfer to a salad bowl. Add the tomatoes, bacon, and feta.
Dijon Vinaigrette
Add all of the ingredients to a jar with a sealable lid. Shake well to combine.
Pour over the salad before serving or pass at the table to allow everyone to dress their own.
Servings: 6
Nutritional Information: Calories: 115, Fat: 8g, Carbohydrates: 6.6g, Fiber: 2.2g, Protein: 4.5g
