Rhubarb, green bean & almond salad
This beautifully simple salad gives a clever way to use seasonal rhubarb
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Vegetarian, Gluten-free
- Toss the beans, rhubarb, almonds and spinach with the dressing and divide between 2 plates.
- Scatter over the mozzarella.
Per serving
412 kcalories, protein 17g, carbohydrate 6,3g, fat 35,6 g, saturated fat 10,8g, fibre 4g, salt 1,31 g
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10478/
http://www.bbcgoodfood.com/recipes/10478/
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Ingredients
- 2 handfuls green beans , blanched
- 2 sticks rhubarb , very thinly sliced
- a handful almonds , toasted
- 2 large handfuls spinach
- 1 orange , juiced and mixed with olive oil and seasoning to make a dressing
- 1 ball mozzarella , ripped into pieces
Search Good Food
A classic pie using seasonal fruit makes perfect sense as spring gets on its way
2
ratings
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Vegetarian, Gluten-free
Ingredients
- 2 handfuls green beans , blanched
- 2 sticks rhubarb , very thinly sliced
- a handful almonds , toasted
- 2 large handfuls spinach
- 1 orange , juiced and mixed with olive oil and seasoning to make a dressing
- 1 ball mozzarella , ripped into pieces
Per serving
412 kcalories, protein 17g, carbohydrate 6,3g, fat 35,6 g, saturated fat 10,8g, fibre 4g, salt 1,31 g
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