My inspiration for this recipe came from Salad Days recipe for Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing. I used toasted pecans instead of hazelnuts. Loved Amy Pennington’s satisfying yogurt-dill dressing. I’d never thought to season green beans with dill, but it tasted like a perfect pair! Mmmm good!
The dressing was super easy to make. In fact, my 9-year old daughter mixed it together and assembled the final dish. I took care of the blanching, toasting, and chopping. Teamwork!
We shared this dish with family and friends as a side item during a bonfire, food, and fellowship night at a farm–big hit!
“Salads for a Crowd.” Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More, by Amy Pennington, Sasquatch Books, 2017, pp. 158–159.