Directions:
- 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
- 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
- 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.02 Kcal (955 kJ) | ||
| Calories from fat | 182.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.28g | 31% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 204.76mg | 9% | |
| Potassium | 251.36mg | 5% | |
| Total Carbs | 8.66g | 3% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 163.61 Kcal (685 kJ) | ||
| Calories from fat | 130.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.55g | 31% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 3% | |
| Sodium | 146.92mg | 9% | |
| Potassium | 180.36mg | 5% | |
| Total Carbs | 6.21g | 3% | |
| Sugars | 2.69g | 15% | |
| Dietary Fiber | 2.41g | 13% | |
| Protein | 3.63g | 10% | |
| Vitamin C | 9.6mg | 22% | |
| Iron | 0.9mg | 7% | |
| Calcium | 62.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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