Light Watermelon Green Bean Salad

In the summer I love coming up new light clean salads so we are not constantly eating the same thing.  The other day,  I had green beans on hand and wanted them to be secondary in a dish.  This is how I came up with the Watermelon Green Bean Salad.  Pair with the following meatball recipe for a complete and healthy meal.  Below is the recipe and directions.

Ingredients

Handful Arugula (about 1 1/2 cups unpacked)

2 Handfuls baby lettuce mixture (about 2-3 unpacked cups)

1/4 cup feta cheese

1/2 cup cubed watermelon

3/4 cup preped green beans (cut 1-2 inches in length)

1/3 shallot onion sliced thinly

1 teaspoon fresh garlic

2 tablespoon olive oil

1 teaspoon balsamic vinaigrette

1 tablespoon toasted pine nuts (optional)

Salt and pepper to taste

Directions
Add the baby lettuce, arugula, feta, watermelon to a bowl and chill in fridge.  Meanwhile, heat olive oil in a pan (to about med temp) and add the garlic and onion, saute about 2 min until garlic becomes translucent.  Next, add the green beans to the pan and continue to saute for about 5 min.  I like my green beans to still have a little crunch to them so I saute for only 5-6 min.  Remove pan from heat and let beans cool down to room temperature (about 15 min).  Next add the entire pan to the chilled lettuce including olive oil as this is part of the dressing.  Then add the balsamic vinegar, toasted pine nuts and a pinch of salt and pepper.  Toss together and ENJOY!