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
Provided by Lesley Waters
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
GREEN BEAN SALAD WITH ALMONDS
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
- Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
- Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
- In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.
Nutrition Facts : Calories 150 g, Fat 11 g, Protein 5 g
GREEN APPLE SPINACH SALAD
Don't fret over unexpected company. Here's a refreshing salad that's ready in 20 minutes. "It's healthy...and so good," says Rae Sorensen of Granby, Quebec. "I make sure to have all the ingredients on hand."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the spinach, apples and raisins. In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery salt. Drizzle over salad and toss to coat. Sprinkle with cashews. Serve immediately.
Nutrition Facts :
SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
GREEN BEAN-CITRUS SALAD WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
- Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
CHINESE SPINACH-ALMOND SALAD
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. Mary Ann Kieffer - Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
POTATO, GREEN BEAN AND SPINACH SALAD
Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin K, potassium, folate, manganese, potassium, iron and vitamin A.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves four as a main dish or six as a side dish
Number Of Ingredients 14
Steps:
- Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
- When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
- Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEAN-SPINACH SALAD
Here's a delicious way to go green-really, really green! Green beans, sugar snap peas and fresh tarragon give this spinach salad its verdant appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook beans and peas in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
- Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
- Mix dressings until blended. Drizzle over salad; sprinkle with cheese.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
JAMIE'S CRANBERRY SPINACH SALAD
Everyone I have made this for RAVES about it! It's different and so easy to make!
Provided by Jamie Hensley
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g
ALMOND SPINACH SALAD
Sent in from Karena Lee of Sunland, California, this easy tossed salad is colorful, fresh, and the toasted almonds give it a wonderful crunch.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine the spinach, tomato, onion, avocado and almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts :
More about "spinach green bean and almond salad recipes"
GREEN BEAN AND ALMOND SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
Servings 6-8Steps 5Category Side-DishCalories 193 per serving
- 1. Heat a small skillet over medium heat and add the vegetables oil. Add the slivered almonds and stir them in the pan until they are golden brown.
- 2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice and a pinch of salt and pepper. Slowly whisk in the olive oil. Taste for seasoning. Set aside.
- 3. Bring a large pot (enough to hold about 6 quarts of water) to a boil. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste a drop of it.
- 4. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
WELL NOURISHED | GREEN BEAN AND ALMOND SALAD
From wellnourished.com.au
4.8/5 (4)Category SaladServings 4Total Time 15 mins
- Top and tail your beans (my daughter does this for me) and steam for two minutes. Remove and rinse well under cold water to stop the beans from cooking. This is the only tricky part of this recipe…you really don't want to overcook the beans!
- Under a slow grill, toast the almonds watching them carefully (I hate it when I burn the buggers).
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