1 lb green beans – stem end cut off and cut in thirds
1 pt. cherry tomatoes – halved
I large fennel bulb – shaved thinly
4 oz. feta cheese – crumbled
1 shallot – minced
2 T. Dijon mustard
4 T. white balsamic vinegar
5 Splenda packets
1 t. olive oil
salt and pepper
Blanch the green beans for 3 mins. and then remove them quickly and put them in a bowl of ice water t stop the cooking. Add the tomatoes and fennel.
Put all the dressing ingredients in a jar and shake up to mix. Pour over the vegetables right before serving. Sprinkle the feta on top.
Don’t put the dressing on too early because it will make the beans an ugly olive green rather than the bright green, but if you have leftovers it will keep fine, just not be as pretty.