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Spinach & green bean salad

Spinach & green bean salad

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in 10 minutes
Vegetarian

Vegetarian, Vegan, Super healthy

Method

  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.
Try

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

Recipe from Good Food magazine, January 2005.

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Latest comments and suggestions

  • 29 June 2008

    gingergarlic rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in 10 minutes
Vegetarian

Vegetarian, Vegan, Super healthy

Counts as 1 of your 5-a-day

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

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