Name: Spinach & green bean salad
Total time: 10 min
Yield: 8
Cuisine: British
Ingredients: 3 tbsp extra-virgin olive oil; 1 lemon juice only; 2 x 250g packs fine green beans stalk ends trimmed, blanched and refreshed and halved (see know-how, below); 180g bag baby leaf spinach salad

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Spinach & green bean salad

Spinach & green bean salad

Lesley Waters

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Serves 8

Easy

Total time: 10 mins

Ready in 10 minutes

A star rating of 4.3 out of 5.4 ratingsRate

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This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp extra-virgin olive oil
1 lemon

juice only
2 x 250g packs fine green beans

stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
180g bag baby leaf spinach

salad

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Nutrition: per serving

kcal58
fat5g
saturates1g
carbs2g
sugars0g
fibre2g
protein2g
salt0.08g

low

Method

step 1

In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
step 2

In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2005

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A star rating of 4.3 out of 5.4 ratings

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