Veggie Confetti Salad

by jennifer on March 13, 2011

 By: Talia Mathews Bellingham, WA

  • ½ lb green beans trimmed and snapped in two
  • 3 carrots –grated
  • 1 clove garlic minced or crushed
  • ½ green pepper-chopped
  • 1 handful basil leaves-chopped
  • 1 lemon cucumber or ½ large slicing cucumber-chopped
  • 2 tomatoes-chopped  (try to remove some of the seeds and juice before chopping into cubes
  • Optional:  ¼ cup sautéed red onion

Dressing:

  • 1 TBLS olive oil
  • 2 TBLS balsamic vinegar
  • 1 tsp crushed oregano
  • 1’2 cup crumbled feta
  • Optional: Toasted walnuts or pine nuts
  1. Lightly steam green beans for a few minutes until bright green but still crunchy.
  2. Rinse in cold water to stop cooking.
  3. Chop all veggies and combine in a large salad bowl.
  4. Add oil, vinegar, oregano and toss to coat.
  5. Sprinkle feta and nuts on top and serve.
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