Spinach & green bean salad

Recipe uploaded by

Lesley Waters

1 rating

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
2. In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

Learning to blanch

To blanch and refresh green beans, bring a pan of water to the boil. Fill a large bowl with very cold, ideally iced, water. Plunge the beans into the boiling water for 1-2 mins until just softened (blanching), drain with a slotted spoon and plunge straight into the cold water to stop the cooking process (refreshing). Now you'll have fab bright green, just-cooked beans.

58 kcalories, protein 2g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.08 g

Latest comments and suggestions

• gingergarlic

  29 June 2008

  gingergarlic rated and commented on this recipe

  

  As suggested, this does go really well with fish. I served it alongside the zesty salmon and cod and garlic fondant potatoes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1796/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 lemon , juice only
• 2 x 250g 250g packs fine green beans , stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
• 180g bag baby leaf spinach salad

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preperation and cooking times

Vegetarian, Vegan, Super healthy

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 lemon , juice only
• 2 x 250g 250g packs fine green beans , stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
• 180g bag baby leaf spinach salad

58 kcalories, protein 2g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.08 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.