Recipe

Cold Green Salad With Swiss Cheese And Olives Recipe

	Notyourmomma / All my dishes 1 year, 10 months ago A different take on a green bean salad, crispy crunchy, savory and full of flavor. The additon of olives make it a favorite. Never met an olive I didn't like. Best if this is made the day ahead, so it is easy on prep and good for tailgates Prep:30m Cook:1440m Servings:4	Notyourmomm
	chilled green beans vinaigrette pretty colorful crunchy

Does this look good? Yeah! / Nope

Fans

annieamie

sparow64

jenniferby

Ingredients

Salad components

1 1/2 pounds of whole green beans, tipped and trimmed

1/2 lb. of swiss cheese, cut in strips

1/2 cup of imported cured black olives, pitted and chopped

1/2 cup red pepper strips

1/2 cup of red onion slivers

1/2 cup of toasted and chopped almonds

Dressing

1/3 cup of lemon juice

2 large cloves of crushed garlic

2/3 cup of extra virgin olive oil

2 tbs. of sherry wine vinegar

1/2 tsp of dried tarragon, crushed

1/2 tsp of dried dill weed, crumbled

1/2 tsp of sea salt

several grinds of black pepper

1 tbsp of dijon mustard

1/3 cup of fresh parsley finely chopped, flat leaf preferred

Directions

Wash and trim the beans; destring.

steam the beans until barely tender.

plunge in ice cold water to stop the cooking, drain well.

Whisk the dressing ingredients together in a small bowl.

Add the dried off green beans to the dressing, add swiss cheese.

Toss well.

Chill for two or three hours.

Add the olives, onions, and peppers and cover and chill overnight, best case scenario, a minimum of four hours chill time if you are in a hurry. I don't add the onions and olives earlier because I want the beans to absorb the dressing flavor foremost and the onion, olive flavor secondarily.

Just before serving, sprinkle with the toasted almonds.

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Comments

mrspotatohead 1 year, 10 months ago said:
I'm with you on the olive-love. This sounds like something I can easily tote to work for lunch - thanks!

annieamie 1 year, 9 months ago said:
Such an amazing recipe! I can't wait to make this for myself. Thank you for taking the time to type out this wonderful recipe!

sparow64 11 months, 3 weeks ago said:
Not sure how I missed this the first time around! love it!

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