1. Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to boil over high heat (don't salt
the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the
cooking process and preserve their color. Drain.
2. Whisk together the vinegar, honey, salt and pepper. Slowly add the olive oil, whisking until the dressing thickens.
3. When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and
continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese.
4. Seal and refrigerate until ready to use.
5. Serve in a bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 104 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 25.2mg||8 %|
|Sodium 377.6mg||13 %|
|Potassium 785.5mg||21 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 25g|
|Protein 9.5g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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