Spinach, Green Bean and Walnut Salad with Raspberry Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/12/14/spinach-green-bean-and-walnut-salad-with-raspberry-vinaigrette/