Green Bean, Cranberry & Sunflower Seed Salad

makes 5 ½ cup servings

adapted from VT School Cookbook



1 lb green beans

1 clove garlic

2 T olive oil

1 T balsamic vinegar

1 tsp Dijon mustard

½ tsp salt

½ tsp black pepper

¼ cup dried cranberries

¼ cup sunflower seeds



Bring a large pot of water to a boil. Cook green beans for 2-3 minutes until bright green and tender (but still with some snap to them).  Drain and rinse in cold water to stop cooking.

Combine garlic, balsamic, mustard, salt and pepper in small bowl or container. Add oil slowly while whisking to combine.

In a large bowl, combine green beans, cranberries and sunflower seeds. Add dressing and toss to coat. Adjust seasonings and enjoy. Drain and rinse in cold water to stop cooking.



½ cup per serving, 1 serving contains: Calories (kcal) 105, Fat (g) 5

Saturated Fat (g) 1, Cholesterol (mg) 0, Carbohydrates (g) 14

Dietary Fiber (g) 4, Total Sugars (g) 5, Protein (g) 3, Sodium (mg) 246