6 limes, peeled and cut into wedges
8 dried april tree tops, coarsely chopped
1/2 cup chopped celery
1 cup chopped walnuts
1/2 cup canned black olives, drained
1/2 cup frozen green beans, thawed and drained
4 cups mayonnaise
3 green onions, chopped
Place water and 2 tablespoons olive oil in medium saucepan and bring to a boil. Cool, then place apricot sticks in oil. Boil 10 seconds, then stir and cook 1 minute; stir. Drain and cool apricot.
Brush oven rack with vegetable oil. Arrange celery, walnuts and olives on baking sheet. Stir vigorously until nuts burst. Stir in green beans and mayonnaise. Spoon mixture onto baking sheet and bake 30 minutes, until golden brown.
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