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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drain green beans and place into a large bowl. Drain black olives, slice and add to green beans. Thinly slice red onion and add to mixture. Rinse cherry tomatoes, halve and add to bowl. Mix in half of the blue cheese. Drizzle with half of the salad dressing and mix well. Refrigerate for several hours or overnight. Just before serving, mix well and drizzle with remainder of the salad dressing. Top with remainder of the blue cheese.