Serves: 6
Total Calories: 178

1/2 cup walnuts
1 1/2 pounds fresh green beans, trimmed and halved
1 medium red onion, sliced into rings
1/2 cup peeled, seeded and diced cucumber
1/3 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh mint leaves
1 clove garlic, minced
1/2 teaspoon salt (optional)

1. Toast the walnuts by placing them in a small baking dish in a 300-degree oven for 10 minutes until lightly browned. Remove from the oven and set aside.

2. Cook the green beans by placing them in a pot of boiling water and then turning off the heat. Do not allow the green beans to boil in the water. Immediately drain and run cool water over the beans to stop the cooking process. This method will help retain their green color and crunchy texture.

3. In a salad bowl, combine the green beans with the walnuts, red onion rings, cucumber and feta cheese. Combine all the dressing ingredients together and toss with the vegetables. Chill 2 to 3 hours before serving.

EXCHANGES
2 Vegetable
3 1/2 Fat

NUTRITION FACTS
Calories 217
Calories from Fat 158
Total Fat 18 grams
Saturated Fat 4 grams
Cholesterol 11 milligrams
Sodium 320 milligrams (w/o added salt 142 milligrams)
Total Carbohydrate 13 grams
Dietary Fiber 4 grams
Sugars 4 grams
Protein 5 grams

Nutritional Facts:

Serves: 6
Total Calories: 178
Calories from Fat: 151

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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California Seafood Salad
Chinese Chicken Salad
Couscous Salad
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Greek Potato Salad
Green Bean, Walnut, And Feta Salad*
Italian Potato Salad
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Lobster Salad
Mediterranean Chicken Salad
Overnight Coleslaw
Pasta Salad-Stuffed Tomatoes
Shanghai Salad
Shrimp And Radicchio Salad
Tabbouleh Salad
Tortellini And Feta Cheese Salad*
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