There are recipes that you see and think “I want to make that” and add them to your endless stack of “to try” recipes, and there are recipes that you see and think “I have to make that” and stop at the store that day for the ingredients. This is one of the latter. I originally saw this on Lis’ blog. She got the recipe from Alanna, and I have a feeling you are going to be seeing this recipe on many other blogs! I did what Lis did and substituted cashews for the almonds, but I think it would be fabulous either way. I seriously could have eaten just this salad for dinner – forget the entree!! I LOVED the nuts – I have sugared nuts before, but never soy sauced them before. (I don’t think that is really a word!!) But these cashews (or almonds, if you use almonds) would be good in so many things – especially any type of Asian salad. This is staying in my regular rotation – in fact, I may make it again this week because I still have green beans left!! Head over to Alanna’s blog for the recipe.
Very pretty! Who’d have guessed this would be the recipe to cross the world?!! So glad you liked it, I think Lis’ idea for cashews is brilliant!
I’ve only just begun to appreciate green beans, and this sounds like a perfect recipe to encourage my admiration.
I really wanted to make this when I saw it as well, and yours looks great too
You are right. This one will get made very soon. The green in your photo is mesmerizing.
Welcome to the Darng Bakers, too.
Oh this looks wonderful. I love green beans and cashews!
This looks gooood. I just bought some green beans this weekend at the farmers market too. Man, I love green beans!!
Oh yeah, the Vodka Cream Pasta tasted really good (I added some ricotta to my plate) and I’m thinking that some red pepper flakes would do nicely too…