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Recipe by Estee Kafra

Colorful Green Bean Salad with Creamy Garlic Dressing

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Salad

  • 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)

Dressing

  • 2 tablespoons Dijon mustard

  • 3 tablespoons honey

  • kosher salt, to taste

Directions

1.

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.

2.

Meanwhile, place all the dressing ingredients in a food processor fitted with the steel blade attachment. Process on high for about one minute.

3.

When ready to serve, place green beans, mango, dried cranberries, and almonds in a large bowl; drizzle dressing over and toss well.

Notes:

This dressing can be made ahead of time and kept in an airtight container in the refrigerator.
Colorful Green Bean Salad with Creamy Garlic Dressing

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