Spinach & green bean salad

Recipe uploaded by

Lesley Waters

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Recipe by Lesley Waters

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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

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• 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.

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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

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Difficulty and servings

Serves 8

Preparation 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

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