Wednesday, December 14, 2011
We interrupt this parade of cookies for something "green." I can't quite claim that it is healthy, but at least it contains some vegetables. There is a funny story, perhaps legend, that my mom once asked my aunt to make sure that I ate something "green" every day while I stayed with her. When my parents came back, she asked if I had in fact eaten something green every day. My aunt replied that "yes, she ate lime popsicles." Now, I'm not sure how true that story is, but let's all try to eat something "green" every day this holiday season, and no, green candy canes don't count.
This green bean salad will definitely be on the menu for our family Christmas. It is a family favourite that has been on holiday menus every year since my sister started making it about six years ago. It is best to make it a few hours ahead to allow the flavours to mingle together. Your guests will love this addition to the meal!
Also, K&K Test Kitchen was featured on Club Monaco's Culture Club Blog yesterday!! Thank you to my friend Becky for passing the blog along to them.
Green Bean and Feta Salad
(Maybe from The Junior Club of Seattle? or from Taryn)
1-1/2 pounds green beans
1/2 cup red onion, chopped*
1/2 cup crumbled feta
1/2 cup walnuts
4 strips of bacon, cooked and crumbled
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/3 cup of extra-virgin olive oil
Put beans in boiling water for five minutes. Drain and plunge beans into ice water to cool. When cooled, combine with remaining salad ingredients.
Combine all the vinaigrette ingredients together and whisk in the olive oil. Pour onto salad and mix well. Place in refrigerator to allow flavours to blend.
*Note: I like to soak the chopped red onions in warm water for a few minutes before adding them to the salad. The warm water makes the flavour a little bit more mild, so that it doesn't overwhelm the other flavours of the salad.