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Green Bean Salad with Oranges, Cranberries and Almonds

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

Salad:
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
Bring a large pot or very large skillet of water to a boil. 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. 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. Toss green beans with dressing and place on a platter. Top with orange slices, dried cranberries and almonds. 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%

 
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