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Kitchen Notebook

May 02, 2018

Green Bean and Blue Cheese Salad

15 Mins

15 Min


  • 1 lb Green Beans
  • ½ head Lettuce, roughly chopped
  • 1/2 cup crumbled Blue Cheese
  • 1 Tomato, diced
  • 1 clove Garlic, minced
  • 1  Shallot, minced
  • 2 tsp Dijon Mustard
  • 2 Tbsp White Wine Vinegar (or White Balsamic Vinegar)
  • 1/2 cup Olive Oil
  • Salt and Pepper
  • 1/4 cup Toasted and Chopped Nuts (optional)

Bring a medium pot of salted water to a boil. Cook green beans for about 5 minutes; then drain and run under cold water.


Whisk together shallot, garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, toss green beans, lettuce and blue cheese with dressing to coat. Transfer to a serving dish or bowl and top with chopped nuts, tomatoes and more crumbled blue cheese, if desired.


15 Mins Veg

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15 Mins Veg


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