Green Bean Salad with Oranges, Cranberries & Almonds


Prep time: 20 minutes
Cook time: 3 minutes
Chill time: at least 1 hour



  • 2 lbs. fresh green beans, stem ends trimmed

  • 1/2 cup thinly sliced, quartered red onion

  • 1 large navel orange

  • 1/2 cup dried cranberries

  • 3/4 cup Mariani Slivered Almonds, toasted

  • Freshly ground pepper to taste

Creamy Almond Citrus Vinaigrette:

  • 1/3 cup extra virgin olive oil

  • 1/3 cup orange juice

  • 2 tablespoons Mariani Slivered Almonds

  • 2 tablespoons lemon juice

  • 1 teaspoon garlic salt


  1. Bring a large pot or very large skillet of water to a boil.

  2. Add green beans and cook for 3 minutes. Drain and rinse with cold water, or remove with a slotted spoon to a bowl of ice water; drain well and refrigerate for at least 1 hour or until well chilled.

  3. To prepare vinaigrette, puree all ingredients until smooth and creamy in a small blender. Remove peel from orange by cutting off both ends, then place cut side down on a board and carefully cut away the rest of the peel. Cut each orange in half and slice 1/2-inch thick.

  4. Toss green beans with dressing and place on a platter.

  5. Top with orange slices, dried cranberries and almonds.

  6. Season to taste with pepper.

Nutritional analysis per serving:

Calories: 140, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 6.77, PUFA: 1.29, Cholesterol: 0mg, Sodium: 85mg, Potassium: 242mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 8g, Protein: 3g, Vitamin A: 10%, Vitamin C: 35%, Calcium: 6%, Iron: 6%