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RECIPE: Green Bean, Sugar Snap Pea and Cranberry Salad

Christmas may be over but our BBQ season will be here for a while yet.  I love BBQ’s and I’m always on the hunt for a new and exciting salad to add to the repetoire.  This delicious salad still hints of the festive season with its colours and I’m grateful that I found it on Donna Hay’s website.

RECIPE: Green Bean, Sugar Snap Pea and Cranberry Salad

RECIPE: Green Bean, Sugar Snap Pea and Cranberry Salad

 

Ingredients:

  • 1/4 cup Red wine vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon Caster sugar
  • 2 tablespoons Olive oil
  • 250g Green bean, trimmed
  • 250g Sugar snap peas, trimmed and halved
  • 1/4 cup toasted pine nuts
  • 1/4 cup craisins

Method:

  1. Place the vinegar, garlic, sugar, olive oil, salt and pepper in a bowl and whisk to combine.
  2. Cook the beans and sugar snap peas in a large saucepan of salted boiling water for 2 minutes or until tender. Drain and refresh under cold water.
  3. Place on a dish and sprinkle with the pine nuts and cranberries.
  4. Drizzle with the red wine vinegar dressing to serve.

Enjoy!

Natalie

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