Ingredients
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3 tablespoons fresh lemon juice
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3 tablespoons white wine vinegar
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1 tablespoon Dijon mustard
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/8 teaspoon freshley ground pepper
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1/2 cup oil
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1 1/2 lbs fresh green beans, trimmed
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1/2 cup chopped red onion
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1/2 cup crumbled feta cheese
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1/2 cup walnuts, toasted and chopped
Instructions
- 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
- 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
- 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).