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
Serves 8
Preparation and cooking times
Ready in 10 minutes
Vegetarian, Vegan, Super healthy
- In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
- 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
Recipe from Good Food magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/1796/
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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
Ready in 10 minutes
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
58 kcalories, protein 2g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 2g, salt 0.08 g
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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.
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29 June 2008
gingergarlic rated and commented on this recipe
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