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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/10478/
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
Advertisement










Latest comments and suggestions
23 May 2012
Veganforanimals rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 June 2012
sarah bromley commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.