It was brought to my attention by a friend that I published this post without an actual post – just picture and recipe!! Oops!! Things have been a little crazy lately, and I got a good bit ahead in my posts, so I pre-filled them all with picture and recipe and then went back as I had time to type up the actual post. Apparently this one slipped through the cracks and sat on my blog with no message for two days…yowza.
Anywho, I made this salad for a weekend lunch and it was the perfect light fare. The tangy vinaigrette was light and the beans (both kinds) helped make it hearty enough for an entree salad. Now, you could always add grilled chicken to round it out if you’d like…it would go great with the dressing, feta, and oranges!! I’m a little unsure about calling it a “Mediterranean” salad, because that usually makes me think of olives, and this contains none of those little buggers 😉 But, Martha calls it that, so I kept the name intact. I highly recommend adding this to your menu soon – you won’t be disappointed!!
Mediterranean Salad with Green Beans and Feta
Source: Martha Stewart
- 8 ounces green beans, trimmed and halved
- 2 cups mandarin oranges
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- Coarse salt and ground pepper
- 1 1/2 cups crumbled feta (6 oz)
- 3+cups Spring Salad Mix
- 1 can (15 oz) white beans, rinsed and drained
- In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.
- In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, beans, and green beans. Toss to combine.