All You Need

6 tbsp (90 mL) olive oil
¼ cup (62 mL) red wine vinegar
3 tbsp (45 mL) Club House Greek One Step Seasoning
¾ lb (375 g) fresh green beans, trimmed
Lettuce leaves
¾ cup (188 mL) feta cheese, cubed
4 sundried tomatoes, sliced
1/3 cup (82 mL) pitted kalamata (Greek) olives, halved

All You Do

Dressing: Combine all ingredients. Let stand 20 minutes.

Salad: Steam or cook beans in boiling water until tender-crisp. Drain and plunge into ice water to stop the cooking, then drain and wrap in paper towel. Chill thoroughly.

Assembly: To serve, line platter with lettuce leaves. Arrange half of beans on top. Top with feta and remaining beans. Sprinkle tomato on top and scatter olives around beans. Drizzle enough dressing over salad to moisten and serve remaining dressing on the side.

Tips:

- Dressing can be made ahead and refrigerated in covered container for up to 1 week.

- Use the sundried tomatoes that have been packed in oil or rehydrate the dried ones.

- Cook extra beans for dinner and enjoy this salad the next day.

Nutritional Information

	Energy	218 calories	Protein	4 g
	Fat	19 g	Saturated Fat	5 g
	Cholesterol	17 mg	Carbohydrates	8 g
	Fibre	2 g	Sodium	636 mg

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