Green Bean Salad with Lemon-Herb Dressing
What?! A post on something other than a baked good? Don’t fret. I’m writing this while Half Baked … eating Half Baked Ben & Jerry’s that is.
A couple weeks ago, Hailey and I were craving something that reflected the warm weather we were experiencing in Los Angeles. I wanted something light, yet packed with flavor and Hailey wanted something with a crunch. It didn’t take us long to decide a green bean salad was the way to go. Tossed with the toasted almonds, feta cheese and tangy heirloom cherry tomatoes, and mixed with a homemade herb dressing made with the most beautiful Meyer lemons I’ve seen… friends, we were in salad heaven.
While the salad is really delicious and quite simple to make, I have to admit the dressing — a product of Hailey’s culinary imagination — is the star of this dish. The perfect mix of tang and herbs, a little bit of this dressing really takes the salad to the next level. In fact, I ate salads for lunch for the following week just because I couldn’t get enough of this dressing.
I hope you all enjoy our green bean salad and lemon-herb dressing.
Green Bean Salad
18 Ounces of Green Beans (Approximately 1 1/2 Bags)
1 Cup of Heirloom Cherry Tomatoes
1/2 Cup of Feta Cheese Crumbles
1/2 Cup of Toasted Almonds
Rinse and drain green beans. In a hot pan, sauté the beans for approximately five minutes or until cooked yet still crunchy. Remove from heat and place in salad bowl. While the green beans are cooling, wash and slice the cherry tomatoes. Add tomatoes, feta cheese and toasted almonds to the green beans and toss.
Juice From 2 Lemons
2 Tbsp Dijon Mustard
1 Tsp Mustard Powder
1/2 Cup of Olive Oil
3 Tbsp of White Wine Vinegar
1 Tsp of Honey
A Sprig of Parsley
A Sprig of Rosemary
Salt and Pepper to Taste
Place all the ingredients in a small bowl and whisk vigorously. Toss with salad and enjoy!