For Thanksgiving this year I wanted to think outside of the box and not make my usual green bean casserole. So instead I found this Bobby Deen (yes, Paula’s son) recipe for a Green Bean Salad with Walnuts, Blue Cheese, and Cranberries. This simple recipe has tons of flavor and was a lot lighter and healthier than a green bean casserole. Hope you enjoy as much as we did!
3 of 3 Thanksgiving posts
- 1 3/4 pounds green beans, trimmed
- 3 tablespoons roasted walnut oil
- 1 tablespoon sherry vinegar
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup toasted walnuts, chopped
- 1/3 cup dried cranberries
- 1 small shallot, thinly sliced into half-moons
- 2 ounces crumbly blue cheese
- Blanch the green beans in a large pot of
boiling salted water until tender-crisp, 3 minutes.
- Remove the green
beans from the boiling water, run under cold water for a few minutes to
stop the cooking, and then drain and dry well.
- Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.
the cool green beans to a large bowl and toss in the walnuts,
cranberries and shallots and drizzle in the vinaigrette. Place on a
platter or serving dish and sprinkle with the blue cheese.
During our week long stay in Florida for Thanksgiving baby Ava got to meet a
few of my good friends. She of course loved the attention and they all loved her!
Meeting my best friend Connie and shopping at Target!
Lunch with Heather and her cutie, Nicholas
The Bradenton gang, my friend Lora and her family met up with my family for
some country cookin’ at Cracker Barrel!
The best food around, hands down!
Ashton’s Reuben sandwich
My sizzling Pork Chops
Thanks Mom & Dad for babysitting so we could have our 1st Date Night as parents.