Green Bean Salad with Feta

This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and its a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.

Green Bean Salad With Feta Ingredients

• 4 cups mixed baby salad greens

• pound fresh green beans, trimmed, cooked al dente and cut in half

• 2 ounces feta cheese, crumbled

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon orange juice

• teaspoon fennel seeds

• Salt and pepper, to taste

• ? cup dried cranberries

How to Make Green Bean Salad With Feta

1. In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss. Sprinkle with dried cranberries, if desired.

Green Bean Salad With Feta Nutritions

• Calories: 159.8 calories

• Carbohydrate: 15.5 g

• Cholesterol: 12.6 mg

• Fat: 10.1 g

• Fiber: 3.4 g

• Protein: 3.9 g

• SaturatedFat: 3.1 g

• ServingSize:

• Sodium: 173.9 mg

• Sugar: 9.1 g

• TransFat:

• UnsaturatedFat:

Green Bean Salad With Feta Reviews

• I went looking for a green bean salad and this one fit the bill, but I wanted one that focused on the green beans so the main adaptation I made was to leave out the mixed salad greens. I used a pound of green beans, which I cooked al dente as directed. I made a dressing out of 1 tbsp olive oil, the orange juice and balsamic, and substituted pine nuts for the fennel. I halved the feta and used 1/4 cup of dried cranberries. I tossed all the ingredients together, and voila, a green bean salad focusing on the beans.

• This was a nice change from just plain salad and just plain green beans. I did not like the fennel seeds in it though. I used the orange flavored "Craisins" and that really complimented the orange juice already in the recipe. I love the feta in it too.

• This is a great salad. The only thing we changed was using dried cherries instead of dried cranberries and only because we prefer dried cherries over cranberries.

• It was an okay salad. Wouldnt be very interesting without the cranberries

• This is a great salad I used more beans than baby lettuce- and even added chunks of fresh orange. Following our reviewer, I added pine nuts. The cranberries were very tasty too.

• I was looking for something different for green beans...this was a great change. I tossed cooked green beans with the feta, olive oil, balsamic vinegar and orange juice. Then I added sliced grape tomatoes and some slivered almonds I had on hand. What a yummy side dish

• Very good Id give this five stars, but I changed a few things in the recipe. I omitted the fennel seeds and added pine nuts, and instead of using orange juice I melted some orange juice concentrate from the can. It was a very yummy salad, and my 8 yo dd declared it one of her new favorites. Thanks

• I didnt make this with lettuce. I wanted just a green bean recipe and this isnt it. Im sure if it was with the salad it would be far better. I was hoping for more of an orange taste in the dressing with the fennel but the balsamic overpowered it completely. thanks but ill keep looking.

• Change the fennel to pine nuts, the feta to goat cheese, and its even better

• This salad is awesome - the dressing and cheese are so yummy you dont even realize youre eating so many vegetables I used spinach instead of greens and omitted the fennel because I dont like it. Ill make this again for sure.

• I used some sliced almonds in place of fennel (as I dont like fennel). I omitted the dried cranberries and squeezed half a fresh orange . I steamed the fresh green beans in the microwave with alot of garlic. deliciously healthy

• Refreshing, light salad. Tasty After I briefly steamed the fresh green beans, I ran them under cold water to chill them. I added sunflower seeds, used melted orange juice concentrate rather than OJ, and omitted the fennel seed, and the craisins are awesome in this recipe Definately dont omit them. I liked the way the lettuce wilted, and may try the recipe with hot green beans next time to see how it compares. Great recipe

• Loved this recipe, had made this twice already in a week. My teenager daughter who is now a vegetarian had given me so many compliments....This is definetely a keeper. Thank you...

• I was looking for a way to use up some green beans and this fit the bill very nicely. I cooked the green beans in the morning and just put them in the refrigerator. I then mixed everything up right before eating dinner. I did omit the fennel seeds as I didnt have any, but otherwise made as written. The dressing is very good as written, but you really cannot taste the orange juice as the balsamic vinegar takes over the taste. I made a big batch of the dressing since making the salad and added extra orange juice so the taste would shine through. Very Good. I will be making this salad again, and will probably always have the dressing on hand to use with salads.

• I made this too soon in advance and it sat in my fridge for a good day. The vinegar ended up ruling the taste and there was absolutely no hint of orange juice. I do plan on making this again because I really like the idea of this salad; fun, healthy, & tasty. But next time Ill increase the orange juice or possibly add a can of mandarin oranges. I always have these ingredients on hand, what a bonus. Thanks for sharing.

• It was tasty. I think it will taste better the next day so that the flavors can meld together. I ate mine right after making it.

• Healthy and colorful but surprisingly bland... I made this for Thanksgiving and the response around the table was the same... no one liked it.

• This salad is delicious, healthy, and its beautiful especially when you add the dried cranberries. My guests were really impressed which is especially fun in light of how easy it was to make.

• This was really good. The dressing was delicious, with many different flavors.

• My family and I really enjoyed this recipe We had never tried fennel before, and none of us were particularly impressed with it. On the second try, we used pine nuts and oh, what a difference It had a much smoother taste. My daughters loved the Craisins I used

• Really good recipe but I did use a mortar and pestle to crush the fennel seeds and added 1 more Tbsp of balsamic and left out the orange juice.

• Although we have added lambs lettuce and romaine lettuce to the recipe to replace the baby greens, the overall impact of this salad was not lost.

• Everyone enjoyed this salad , and I used pine nuts instead of the fennel seeds .

• I first tried it without the green. It was OK. I then added the greens but only about half as much and it was a LOT better then without them despite what others have suggested. Just use 2-3 cups not 4 cups which dilutes the flavor too much. I used "bulk" dried cranberries which are soft, sweet and juicy unlike commercial boxed ones but with more tang then dried Bing cherries would provide. Id also wait until its served to add the feta or it will get soggy.

• Good, fresh salad but lacked taste.

• Another hit. It went wonderfully with BBQ Chuck Roast and corn on the cob.

• This salad was okay,it could be better. I didnt care for the fennel seeds and my husband didnt care for the orange juice and cranberries, although I liked them. I think next time Ill omit the cranberries and orange juice, and substitute fresh dill for the fennel seeds. Might try red wine vinegar also.

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