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Green Bean Salad with Orange, Craisins® Dried Cranberries & Raspberry Vinaigrette

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Preparation time

Cooking time

Serving size

4 servings


100 mL fresh orange juice
3/4 cup Ocean Spray® Craisins® Dried Cranberries
3 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
¾ tsp flaky sea salt
½ cup olive oil
600 grams green beans, cooked
2 oranges, peeled and segmented


Place orange juice in a small pot and heat until warm. Add Ocean Spray® Craisins® Dried Cranberries and soak for approximately 5–10 minutes. Drain, reserving 2 tablespoons liquid.

To make vinaigrette, whisk together vinegar, mustard and salt in a small bowl. Slowly drizzle in olive oil, whisking constantly until mixture is combined. Add the reserved soaking liquid.

Add green beans to a pot of boiling salted water and cook for 3 to 4 minutes or until tender. Drain immediately and immerse in iced water. Remove green beans and pat dry. Place in large bowl.

Add Ocean Spray® Craisins® Dried Cranberries and orange segments and gently toss with the vinaigrette.

Season to taste and serve at room temperature.