Green Bean and Spinach Salad with Almonds and Sherry Vinaigrette

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350º F. Spread almonds on a sheet pan and toast until light golden brown, stirring once or twice, 8 to 12 minutes. Remove to a plate and cool.

Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large mixing bowl with ice and water. Cook green beans until crisp-tender. This will vary depending on the size of your beans, so taste frequently to check doneness. Drain beans and then place in the ice bath until completely cooled. Drain beans and dry.

In a small bowl, whisk together lemon juice, vinegar, mustard, garlic, sugar, salt and pepper. Add olive oil in a slow stream while whisking, to emulsify. Taste and adjust seasonings.

To assemble the salad, arrange spinach on a large serving platter. Place green beans over spinach. Drizzle with some of the dressing and sprinkle with toasted almonds. Pass remaining dressing alongside the salad.

Each serving: 360 cal, 34g fat (4.5g sat), 0mg chol, 70mg sodium, 13g carb, 7g fiber, 4g sugars, 4g protein

Recipe by Olaiya Land, PCC Cooks instructor

More about: almonds, green beans

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login