Green Bean and Almond Salad

17 May

This super-quick and easy recipe is sure to be a hit in a busy household.  You can use it as a side dish to accompany your protein portion at lunch or dinner.
8 oz green beans, trimmed and halved crosswise

10 to 12 cherry tomatoes, cut in quarters
¼ cup slivered almonds
2 tbsp red wine/balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp dried dill
½ tsp sea salt
Freshly ground black pepper

Bring saucepan to rolling boil then add the green beans and blanche for 30 seconds.  Drain immediately and rinse with cold water.

Put the green beans in a bowl and stir in the tomatoes and almonds.  In a separate small bowl, combine the vinegar, olive oil, dill and salt and whisk until emulsified.  Pour the dressing over the green beans and mix well.  Season to taste with pepper.  Let stand for at least 10 mins for the flavours to develop and serve at room temperature.


Have a fit and fabulous day.



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