| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds fresh green beans, trimmed
- One 6-ounce bag sugar snap peas
- 1 heaping tablespoon stone-ground mustard
- 1 teaspoon low-sodium soy sauce
- 2 cloves garlic, grated or pressed
- 1/4 cup extra-virgin olive oil
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds, toasted (see Cook’s Note)
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh dill
- 1/2 small head fennel, thinly sliced
Instructions
- Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
- Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
- Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 138 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 273 mg |
Reviews
Honestly, I don’t know why I made this as I hate dill and fennel, but this was so darned good! It was a taste sensation! Don’t change a thing!
This was excellent. With multiple side dishes it will serve 14. I made the dressing and the mix ins the day before so all I had to do the day of was blanch the beans/peas.
Made these for the office Thanksgiving potluck. Rave reviews from vegans/vegetarians and non-veggies alike. Used skinnier green beans and no snap peas so cooked them a minute less and could probably have done just 2 minutes. Except for the soy sauce, these are also paleo.
This was delicious. I used broccoli because I didn’t want it to go bad. Best vegetable salad ever. My lunch and my daughter will have it for dinner.
This is my new go-to salad with salmon, chicken, whatever. It’s so fresh tasting and full of crunch. I leave the dressing and almonds on the side. Best. Salad. Recipe. Ever. Thank you!
Great fresh alternative to the green bean casserole! Crisp green beans, snap peas and fennel provide a welcome crunch. A little bland with everything else on the holiday table though. Might benefit from a little balsamic vinegar or cider vinegar to punch it up.