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Spinach, Green Bean and Walnut Salad with Raspberry Vinaigrette

  • by healthyhome
  • in Salads
  • — 14 Dec, 2016
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spinach bean and walnut salad

‘Tis the season for salads….

spinach bean and walnut salad

When time poor (which has been happening a bit lately), this is one of my favourite go-to salads.

It’s easy, delicious and takes only 5 minutes to make

spinach bean and walnut salad

One of the concepts I like to teach in my cooking classes is that when using good quality ingredients, you don’t have to do much to have them taste amazing. And this salad examples that

It also examples my food philosophies – fresh, whole, organic, seasonal, locally grown or produced (veggies from Alfalfa House who only buy from local farmers, walnuts from Tasmania (not California!), the raspberry vinegar is from the Southern Highlands and olive oil from the Hunter Valley), lots of variety and mostly plant based!

THE most delicious raspberry wine vinegar...

THE most delicious raspberry wine vinegar…available at Harris Farm

Due to how quick, easy and delicious it is, this is a great salad to include in your Christmas entertaining

Or to help you get your serves of veg in during this busy time

spinach bean and walnut salad

 

Ah, as so often in life, the simple things are often the best!

spinach bean and walnut salad

Noms!

Spinach, Green Bean and Walnut Salad with Raspberry Vinaigrette
 
Print
Prep time
5 mins
Cook time
3 mins
Total time
8 mins
 
Author: Caroline Trickey from Healthy Home Cafe
Serves: 4
Ingredients
  • 250 g green beans, tops only removed
  • 150 g baby spinach leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Cuttaway Creek raspberry wine vinegar
  • 1 small garlic clove, crushed, optional
  • Salt, optional
  • Crushed black pepper, optional
  • ½ cup (50 g) fresh walnuts*, whole and broken
Instructions
  1. Start by steaming the beans for 2-3 minutes or until they turn bright green, or boil them in water.
  2. Drain in colander and quickly rinse with cold water to stop the cooking process. Set aside to drain.
  3. Place spinach on a large serving dish and spread the beans evenly on top.
  4. To make the dressing: combine the oil, vinegar, garlic, salt and pepper in a jar with a tight fitting lid. Shake well to combine, then pour over the salad and toss to coat all ingredients.
  5. Sprinkle salad with the walnuts and serve.
3.5.3208
*Note – walnuts can be toasted if you like. To toast walnuts, place them in a fry pan over medium heat with a drizzle of oil. Cook, stirring often until just golden.

And to keep your nuts fresh, store them in the fridge. Especially during warmer weather!

 

By the way, do you top and tail your beans before cooking them?

There is no need to remove those cute little tails – so just top them from now on!!

just take the tops off your beans, not their cute little tails!

just take the tops off your beans, don’t remove their cute little tails!

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Related

Tags: baby spinach leaves. green beansdairy freeextra virgin olive oilheart healthyhigh fibrelow saturated fatquick and easyraspberry wine vinegarveganwalnutswheat free

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