Mediterranean Green Bean Salad
by Linda Meggison
"I am a diabetic vegetarian. This recipe is perfect for my diet. It’s especially good when served with garlic toast."
Recipe
- 6 cups green beans, trimmed, cut in half, cooked and cooled
- 1/2 cup onion, thinly sliced
- 2 tomatoes, cut into 16 wedges
- 3 hard-cooked eggs, halved
- 25 black olives, halved
- 4 ounces Feta cheese, crumbled
- 3/4 cup Italian dressing
- 1/2 teaspoon salt, optional
Gently mix all ingredients. Chill. Makes 6 to 8 servings.
Tips From Our Test Kitchen:
Reduce the amount of dressing to 1/2 cup for a lower-fat version, or add more eggs or cheese if you wish.
first appeared: 4/17/2005
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