0 from 6 votes
Green Bean Salad with Feta and Bacon
This easy green bean salad with bacon, feta and radishes is the perfect side salad any time of the year.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 160 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the feta dressing:
- 2 ounces crumbled Feta cheese
- 1/3 cup plain non-fat Greek yogurt
- Juice of half of a lemon
- 2 tablespoons milk
- 2 teaspoons minced chives
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried dill
- 1/8 teaspoon dried oregano
- Kosher salt and black pepper to taste
For the salad:
- 1 pound trimmed fresh green beans or a mix of green and wax beans blanched
- 1 cup Thinly sliced radishes
- 1 teaspoon extra virgin olive oil
- 4 slices cooked and chopped bacon
- 1 tablespoon minced chives
- 1 ounce crumbled feta
- Kosher salt and black pepper to taste
Instructions
For the feta dressing
- Place all of the ingredients for the dressing in a blender and blend until smooth.
- Store in an airtight container in the refrigerator until ready to use.
Cup of Yum
For the salad
- In a large bowl toss together the blanched green beans, sliced radishes, chopped bacon, chives, olive oil, kosher salt and pepper.
- Sprinkle or gently stir in the feta being careful not to break it up too much.
- Drizzle the salad with some of the feta dressing or serve alongside the salad.
- The salad may be served in the bowl or on a serving plate.
Notes
- Storing: Leftover salad and dressing can be stored separately in the fridge in airtight containers or sealed jars. The salad will last 3-4 days and the dressing will last up to one week.
- Leftover salad and dressing can be stored separately in the fridge in airtight containers or sealed jars. The salad will last 3-4 days and the dressing will last up to one week.
- Freezing: This salad and the dressing will not hold up well in the freezer. The vegetables will thaw and become mushy and the dressing will not emulsify when taken out of the freezer. Therefore, freezing is not recommended.
- This salad and the dressing will not hold up well in the freezer. The vegetables will thaw and become mushy and the dressing will not emulsify when taken out of the freezer. Therefore, freezing is not recommended.
Nutrition Information
Serving
0g
Calories
160kcal
(8%)
Carbohydrates
11g
(4%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
28mg
(9%)
Sodium
403mg
(17%)
Potassium
384mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
925IU
(19%)
Vitamin C
20.3mg
(23%)
Calcium
184mg
(18%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 160
% Daily Value*
| Serving | 0g | |
| Calories | 160kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 403mg | 17% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 184mg | 18% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.