Green Beans With A Cranberry/Pistachio Dressing

After another trip to Penticton yesterday, it was too late to post a recipe. I’m back now so today,I think this one may be a wonderful addition to the Easter Dinner, coming up soon, so you should be prepared.

• 1 1/2 lbs. fresh green beans
• 2 tbsp. olive oil
• 1/2 cup pistachios, chopped
• 2 tbsp. pumpkin seeds
• 1/3 cup dried cranberries
• 1 garlic clove, thinly sliced
• 1/4 cup white balsamic vinegar
• 1 tbsp. parsley
• salt and pepper to taste

Bring a large pot of water to a boil. Trim stem end from beans, wash before putting into the pot and blanch until tender crisp (about 8 minutes). Drain and put into a bowl of ice water to stop cooking further. Drain and arrange on a small serving platter.

Mix  the pistachios, cranberries, pumpkin seeds, garlic and a pinch of salt together. Heat a fry pan with olive oil, add the nuts and cook, stirring constantly until the pistachios are heated through (2 minutes).

Remove from heat and add the vinegar and parsley. Spoon dressing over the beans and serve immediately.

Great addition to your dinner.