Green Bean Salad with Feta & Almonds (Lemon-Dijon Vinaigrett

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1-1¼ lbs. green beans, trimmed

½ cup crumbled feta cheese

⅓ cup sliced almonds

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp fresh dill, chopped

2 tsp dijon mustard

1 garlic, minced

Salt, to taste

Black pepper, to taste

Directions

Toast the almonds. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Spread the almonds out on the pan and bake for 5-6 minutes (until lightly golden). Set aside.

Blanch the green beans. Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3-4 minutes. Use a strainer to immediately transfer the beans to an ice bath. Leave them in the bath for 5 minutes - then pat the beans dry with a paper towel.

Make the vinaigrette. Whisk the olive oil, lemon juice, dill, dijon mustard and garlic together. Season with salt and pepper to taste.

Toss & serve. Add the green beans, feta cheese and most of the toasted almonds to a large bowl. Pour the vinaigrette over the top and toss until the salad is fully coated.Arrange the salad on a serving platter and garnish with extra crumbled feta cheese and the remaining toasted almonds. Serve immediately.