
Ingredients: Serves 8
10 oz. fresh green beans
Sea salt
¼ cup dried cranberries
¼ cup pecans, halved
1 small red onion, sliced into rings
Dressing:
¼ cup extra virgin olive oil
1-2 TB. Balsamic vinegar
1 T. fresh lemon juice
1 tsp. Dijon mustard
Dash sugar
Salt and pepper to taste
1. Use tender green beans that are sweet enough to eat raw. Blanch them briefly in 2 ½ quarts salted water.
2. When they are cooked through but still have crunch, drain beans and then plunge them into a bowl of ice water for 1 minute. Drain again and spread on layered paper towels to dry. Slice beans in half at an angle.
3. Place sliced beans in a large salad bowl. Add the cranberries, onions and pecans.
4. Drizzle with the dressing, tossing well. Depending on your tastes, you may not want to use all the dressing (I did) but just add a little at a time.
For each serving: 134 calories, 12 g. fat, 2 g. sat. fat.
The only bad thing: it tastes so good, its hard to stop at one serving!!
What a great combo! Thanks for sharing!
Hahaha, I think how good it tastes makes up for how healthy it is as the same time too! So, more than one serving? YUM!
This sounds good. I like the use of teh dried cranberries.
This looks good, but just reminded me that I don’t have balsamic vinegar! Need to add that to the list…
Contest on my blog!! Go enter and pass it on!
Christina, I will check it out!
Kevin and Sharon, thanks for stopping by!