Aunt Diane

The Vintage Mixer

Ready in: 15 minutes
Servings: 10
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 1 tablespoon dill
    Produce;Spices and Seasonings
  • 1 cup feta cheese, crumbled
    Cheese
  • 1/2 teaspoon minced garlic
    Produce
  • 1 1/2 lbs green beans, ends removed and cut in half
    Produce
  • 1/4 teaspoon ground pepper
    Spices and Seasonings
  • 1/3 cup olive oil
    Oil, Vinegar, Salad Dressing
  • 1 cup pecans, chopped and toasted
    Nuts;Baking
  • 1 cup red onion, diced
    Produce
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1/4 cup white tine vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Break the end of the green beans and cut them all in half. Cook them in boiling water for 4 minutes, drain and immerse them in ice cold water to stop the cooking and keep them slightly crisp.
  • Drain the water and pat the beans dry with a paper towel.
  • Whisk together the olive oil, vinegar dill, garlic, salt and pepper and toss with the beans in a large bowl.
  • Add in three fourths of the feta, red onion, and pecans. Toss, then top with remaining onion, feta and pecans.

Nutrition

  • Calories: 200.66  cal  (10.03%)
  • Fat: 17.69  g  (27.21%)
  • Saturated Fat: 3.89  g  (24.31%)
  • Carbohydrates: 8.31  g  (2.77%)
  • Sugar: 3.91  g  (4.34%)
  • Cholesterol: 13.35  mg  (4.45%)
  • Sodium: 230.59  mg  (10.03%)
  • Protein: 4.48  g  (8.95%)
  • Manganese: 0.63  mg  (31.52%)
  • Vitamin K: 14.9  µg  (14.19%)
  • Vitamin B2: 0.21  mg  (12.64%)
  • Fiber: 3.08  g  (12.3%)
  • Vitamin C: 9.67  mg  (11.73%)
  • Calcium: 110.8  mg  (11.08%)
  • Phosphorus: 109.06  mg  (10.91%)
  • Vitamin A: 542.01  IU  (10.84%)
  • Vitamin B1: 0.15  mg  (10.13%)
  • Vitamin B6: 0.2  mg  (10.08%)
  • Vitamin E: 1.48  mg  (9.88%)
  • Copper: 0.18  mg  (8.92%)
  • Magnesium: 33.65  mg  (8.41%)
  • Folate: 32.54  µg  (8.14%)
  • Zinc: 1.07  mg  (7.16%)
  • Iron: 1.14  mg  (6.31%)
  • Potassium: 218.58  mg  (6.25%)
  • Selenium: 3.17  µg  (4.53%)
  • Vitamin B12: 0.25  µg  (4.23%)
  • Vitamin B5: 0.41  mg  (4.05%)
  • Vitamin B3: 0.78  mg  (3.92%)

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