Day 16: 21 Day Detox with a Green Bean Salad, Toasted Pecans, Feta and Lemon Vinaigrette

Where did the time go people? It was just Day 1...like yesterday!

I am so excited that we're on the final countdown and we're starting to add all these wonderful cooked veggie based meals back to our daily eating plan.

 

Today, I have for you my wonderful Green Bean Salad with toasted pecans, feta cheese, tossed in a lemon vinaigrette. 

This salad is one of my favorites and I often switch out the green beans for asparagus, which is divine!

I boiled the green beans for 4 minutes in water salted with sea salt.

 

Next, I shocked the green beans in ice cold water to stop the cooking process and keep that pretty green color.

 

Place all the ingredients in a large bowl. 

Note: I often take the onions and allow them soak in the vinaigrette while I prepare everything else, it's a quick pickling method and calms down the onion flavor.

O.K. people this vinaigrette is my favorite...I use it on green salad, toss it with orzo pasta, drizzle it on asparagus, just add it to any vegetable and watch the transformation!

All done, everything is tossed together, grab a fork and let's eat!

Day 16: 21 Day Detox with a Green Bean Salad, Toasted Pecans, Feta and Lemon Vinaigrette

2 lbs green beans, ends cut off
2 cups grape tomatoes, sliced in half
1 cup pecans
1/2 red onion, sliced thinly
1/2 cup feta cheese

For the Vinaigrette:

1 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 tablespoons apple cider vinegar
1 lemon, zested, juiced
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried, crushed, oregano
pinch of crushed red pepper 

Directions:

Place all vinaigrette ingredients into a large jar, shake well. Add red onions to vinaigrette and set aside.

Bring a large pot of salted water to boil, cover pot with a lid to bring to boil faster. Rinse green beans and cut off tips.

Take a large bowl and fill with ice water and set aside.

Drop green beans into water and boil for 4 minutes, remove and immediately shock in ice water to stop the cooking process and retain bright green color. 

After green beans cool, drain and dry well, a salad spinner works well to dry them.

Take pecans add to dry skillet and toast for about 2-3 minutes over medium heat.

To assemble salad, place all ingredients in a large bowl, pour vinaigrette over salad ingredients toss well and serve chilled or room temperature.

Enjoy!