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    You are in: Home / Greek / Green Bean Salad With Pine Nuts and Feta Recipe
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    Green Bean Salad With Pine Nuts and Feta

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    • on April 16, 2014

      How can pine nuts be optional ;-) We both loved this salad, it really is easy and tasty. I was out of lemons, so used a half lime (I halved the recipe for the two of us). No idea how much olive oil I added, I just squeezed the lime over the salad and then poured olive oil over it. Total keeper for hot summer days. Thanks for sharing!<br/>Made for PAC Spring 2014

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    • on April 22, 2010

      Sensational salad that really does transport you to the Mediterranean. I made a few changes out of necessity. I didn't have pine nuts, so used slivered almonds. Nuts really enhance this recipe and should not be optional. I mixed the last five ingredients together as a dressing and poured it over the other ingredients. My lemon yielded 1/4 cup of juice, so I used 3 tablespoons (9 teaspoons) of extra light olive oil. I only had 150 grams of top quality feta (Greek Dodoni), and that was plenty. And now that I am writing this review, I realise that I completely forgot the olives. Oops! There are some leftovers, so I will add them tomorrow for lunch. Thanks Ricky for posting this amazing recipe. If you have more like this in your repertoire, please do post them. Made and immensely enjoyed for Pick a Chef.

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    Nutritional Facts for Green Bean Salad With Pine Nuts and Feta

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 209.7
    Calories from Fat 123
    Total Fat 13.6 g
    Saturated Fat 7.9 g
    Cholesterol 44.5 mg
    Sodium 799.6 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 5.5 g
    Sugars 4.1 g
    Protein 10.3 g

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