Fresh Green Bean Salad - cooking recipe

Ingredients

Salad
1 lb fresh green beans, rinsed, trimmed and cut in half
10 ounces grape tomatoes, whole
3 ounces fresh Baby Spinach, whole leaves (about 2 cups packed)
1 small red onion, halved and thinly sliced
2 (14 ounce) cans hearts of palm or (14 ounce) cans marinated hearts of palm, sliced into 1/2-inch slices
Dressing
1 lemon, juice of (about 1/4 cup)
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh oregano, minced
2 garlic cloves, minced
2 g Splenda sugar substitute (optional for a sweet taste) (optional) or 2 g sugar, to taste (optional for a sweet taste) (optional)
feta cheese, to top (optional)

Preparation

Mix salad ingredients together.
Mix dressing ingredients together (except the feta).
Toss everything together.
Best if it stands for at least an hour at room temperature.
To serve top each serving with feta.
This stores well for a long time in a large ziploc bag if you only add the feta when served.