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The colors in this salad add elegance to any sweet table or dinner table. If the almonds sit too long in the dressing, they turn a bit soft, so if you do make this salad in advance, add almonds just before serving. I have one friend who told me she makes this salad so often she could probably make it in her sleep!
2 pounds green beans, trimmed
1 large mango, peeled, patted dry, and cut into chunks
1 cup Gefen Dried Cranberries
1 cup whole salted, roasted almonds (slivered almonds also work well)
2 teaspoons olive oil
1/2 cup Gefen Mayonnaise (reduced fat is fine)
8 cloves garlic
3 scallions, chopped
a bit less than 1/4 cup Tuscanini Balsamic Vinegar
2 tablespoons Dijon mustard
3 tablespoons honey
kosher salt, to taste
Bring a large pot of salted water to a boil. Cook green beans for about five to seven minutes; drain. Run ice-cold water over the green beans immediately to make sure they stop cooking. Drain again.
Meanwhile, place all the dressing ingredients in a food processor fitted with the steel blade attachment. Process on high for about one minute.
When ready to serve, place green beans, mango, dried cranberries, and almonds in a large bowl; drizzle dressing over and toss well.
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