I took this to a BBQ with many compliments. I added chopped pecans just before serving. I also used only half of the dressing and substituted balsamic vinegar for the rice wine vinegar.

This was good once you got used to the vinegar taste. I liked it. I substituted red wine vinegar for rice wine vinegar.

Very tasty! I used probably half the amount of oil and vinegar called for (I never measure anything) and I used brown sugar instead of white. I didn't have time to let it marinate in the fridge but an hour of sitting on the counter was plenty. It made a nice side for the Blackened Tilapia from this site.

Sorry, we did not care for this recipe at all. Way too much vinegar - and we love vinegar-based recipes. My family ate just a few bites.

Awesome! One of a kind! Hey, it might even get your kids to eat their veggies. :)

Very good. I also added some fresh sliced mushrooms. A nice do ahead addition for any meals.

Incredibly good - very light and tasty. I followed the recipe as is except I used 2 small shallots in place of onion. My 5 yo daughter and I could not stop eating the stuff long enough to get it in the fridge to marinate! I plan to use this dressing for cucumbers too - I think it will be great.

mmmmmmm...this was so good! I made the White Wine Vinaigrette from this site, and I also didn't use onion, and it turned out fine. The feta was good, but don't use more than the recipe calls for, or it's too overpowering. Thanks for the great recipe!

My good friend made this with our dinner last night -- it was SO yummy! He used olive oil instead of canola and added grape tomatoes. I will definitely make this.

Awesome!!! I lessened the onion to 1/2 of quite a large one because I didn't have quite a pound and a half of green beans. Also, I used mozzarella cheese instead of feta (didn't have any feta). All else I kept the same. Absolutely fabulous!!! I want to get more green beans to make more!!!!! Thanks for sharing.

It seems this recipe can be altered in many ways and still be very tasty. I made for a neighborhood party and received many compliments. I used 2 lb. fresh green beans cut to 3 in.; 1/2 a red onion & 1/2 a sweet vidalia onion. In the dressing I used 2 cloves garlic, 1 1/2 T. sugar, 1/4 c. apple cider vinegar, 1/4 c. rice wine vinegar, 1/2 c. sweet balsamic vinegar, Emeril's red Kick it Up Sauce, worestershire sauce & canola oil. I added fresh chopped oregano to the salt & pepper seasoning. Increase the sugar if you wish a sweeter taste. I did use all of the dressing and stirred it a few times as it chilled. The feta cheese is best added and gently stirred in just before serving. Delicious compliment to a buffet of sliced ham and/or grilled pork tenderlions.

This is the greatest green bean salad recipe that I have ever had. We make it at least once a week. It's my 5 year old's favorite vegetable dish!

This was very good. The garlic was a little strong for our taste however, and I will cut it in half next time.

This is fabulous! I forgot to put the garlic in, used balsamic vinegar because I didn't have rice wine vinegar, and used blue cheese because I didn't have feta. In spite of all of those changes it was still delicious. I'm planning on taking this dish to a neighborhood picnic next week.

good, made some changes from reading reviews. had 1 lb green beans, 1/2 red onion, 3 cloves garlic (love garlic), 1/4 c. each red, apple and balsamic vinegar, 1/4c. oil, 1/2 T sugar, 1/2 t. salt and fresh oregano. lots of dressing but used as dressing for salad.