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Wednesday, May 25, 2022

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta and Chopped Almonds.

Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta and Chopped Almonds, the perfect springtime salad until the greens hit the market! Come and see how easy this delicious salad is to make!


Green bean salads are perfect to enjoy while we all wait for delicious spring greens to hit the marketplace. The best part about this Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta and Chopped Almonds is that you can make it with fresh or frozen green beans! Of course, this salad is also good anytime you make it, but isn't it nice to have a few non-lettuce salads to enjoy while waiting for your favorite marketplace to be filled with beautiful greens? 

This salad is not only easy to make but it can also be done in parts as time allows. You can wash and dry the green beans when you have a moment. Then later spread them out on the broiler pan and get the blistering done. While they cool is a perfect time to whisk the Smoked Paprika Vinaigrette together and crumble some feta. Once assembled chop a few almonds and scatter them over the top before serving. 


This is the second green bean salad recipe you can find on the blog. And for a good reason. Green beans are easy to find year-round. Depending upon your local growing area you can find greenhouse-grown green beans longer in the season or possibly earlier in the season. And of course, the freezer case (or possibly your own freezer!) in your favorite market never disappoints! Speaking of the other recipe you may want to take a look at this recipe for Fresh Green Bean Salad with Tomatoes Feta and Toasted Walnuts. As it turns out, I have made each of these salads with frozen green beans with equal success!


Some thoughts on this recipe.

Smoked almonds are a delicious substitute for plain almonds in this recipe!

The green beans can be as blistered as you like, but you will want some crunch left behind in the bean.

Drizzle the dressing as you wish, it is flavorful but not overpowering.


Ingredients needed for this recipe:
  • green beans
  • olive oil
  • garlic salt
  • fresh ground pepper
  • Smoked Paprika Vinaigrette
  • Feta Cheese
  • almonds
You will also need the following:
  • Salad spinner
  • large flat pan
  • kitchen knife
  • cutting board
  • large serving platter
  • measuring cups
Now we are ready to begin!



Blistered Green Bean Salad with Smoked Paprika Vinaigrette, 

Feta and Chopped Almonds

by the seat of my pants!

 

1 pound green beans, fresh or frozen - if using frozen do not thaw

olive oil

garlic salt

fresh ground pepper

1/2 c Smoked Paprika Vinaigrette

1/3-1/2 c large chunks of Feta Cheese

1/4 c whole almonds, coarsely chopped


 


For fresh green beans, snap the string end off of the green bean, including any string attached. Wash and spin dry in a salad spinner or cotton toweling. 


Toss the green beans in olive oil until lightly coated. 




Place in a single layer on a large baking pan and broil until blistered and there are golden streaks or spots on the beans, 10-15 minutes or until done in your oven.


Remove beans from the oven, and let cool on the pan. 


Arrange on a serving platter, season with the garlic salt and fresh ground pepper to taste. 


Drizzle the Smoked Paprika Vinaigrette over the top, and add the Feta cheese, and chopped Almonds. 


Serve immediately. 


Refrigerate any leftovers, and let them come to room temperature, to serve.


Storage options for Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds. Store leftovers in the refrigerator for up to 3 days. Bring to room temperature to serve. Expect some softening of the almond when served. 

 


UPDATE:  For your convenience, a "copy and paste" version of Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds has been included below. 

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Printable "copy and paste" version:


Blistered Green Bean Salad with Smoked Paprika Vinaigrette, 

Feta and Chopped Almonds

by the seat of my pants!

 

1 pound green beans, fresh or frozen - if using frozen do not thaw

olive oil

garlic salt

fresh ground pepper

1/2 c Smoked Paprika Vinaigrette

1/3-1/2 c large chunks of Feta Cheese

1/4 c whole almonds, coarsely chopped


For fresh green beans, snap the string end off of the green bean, including any string attached. Wash and spin dry in a salad spinner or cotton toweling. 


Toss the green beans in olive oil until lightly coated. 


Place in a single layer on a large baking pan and broil until blistered and there are golden streaks or spots on the beans, 10-15 minutes or until done in your oven.


Remove beans from the oven, and let cool on the pan. 


Arrange on a serving platter, season with the garlic salt and fresh ground pepper to taste. 


Drizzle the Smoked Paprika Vinaigrette over the top, and add the Feta cheese, and chopped Almonds. 


Serve immediately. 


Refrigerate any leftovers, and let them come to room temperature, to serve.


Storage options for Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds. Store leftovers in the refrigerator for up to 3 days. Bring to room temperature to serve. Expect some softening of the almond when served.  


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Would you like to comment?

  1. This looks like a wonderful addition to any meal. Gonna try it.

    ReplyDelete
  2. This looks good and I like that it will work with frozen beans -- so it can be made in the winter.

    ReplyDelete
    Replies
    1. I like that feature too! Thanks for stopping by, I appreciate it.

      Delete
  3. This green bean recipe looks so good! Thanks for linking up at the Making a Home - Homemaking Link Up!

    ReplyDelete
  4. I look forward to my green bean harvest every year. This looks great! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Hope your week is amazing!

    ReplyDelete
    Replies
    1. Helen, you are welcome. Thanks for hosting, I appreciate it!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!