Spinach Green Bean Salad Recipes

WARM BEAN AND SPINACH SALAD

Warm Bean and Spinach Salad image

This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 18m

Yield 4

Number Of Ingredients 6

Ingredients

1 package (10 ounces) washed fresh spinach
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 large red bell pepper, coarsely chopped (1 1/2 cups)
2/3 cup Italian dressing
1/4 teaspoon garlic pepper
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

POTATO, GREEN BEAN AND SPINACH SALAD

Potato, Green Bean and Spinach Salad image

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

Ingredients

1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 small garlic clove, green shoot removed, minced or pureed
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach

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

SPINACH, PEAR AND GREEN BEAN SALAD WITH RIESLING DRESSING

Spinach, Pear and Green Bean Salad with Riesling Dressing image

Categories Salad Food Processor Fruit Side Vegetarian Blue Cheese Pear Walnut Green Bean Spinach White Wine Fall Healthy Bon Appétit Sugar Conscious

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup diced peeled cored ripe Bartlett pear
6 tablespoons medium-dry Riesling
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/2 pound haricots verts or small green beans, trimmed
6 cups (packed) baby spinach leaves (about 6 ounces)
3 ripe Bartlett pears, quartered, cored, cut into 1/4-inch-thick slices
3/4 cup crumbled blue cheese
3/4 cup walnuts, toasted

Steps:

Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth. With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth. Transfer to bowl. Season dressing to taste with salt and pepper.
Cook green beans in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer beans to medium bowl filled with ice water and cool thoroughly. Drain well. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat. Divide salad among plates. Sprinkle with crumbled blue cheese and toasted walnuts.

GREEN BEAN-SPINACH SALAD

Green Bean-Spinach Salad image

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

Ingredients

1/2 lb. green beans, trimmed, cut diagonally in half
1/2 lb. sugar snap peas, trimmed
8 cups loosely packed fresh spinach leaves
4 hard-cooked eggs, quartered
1/4 cup chopped fresh tarragon
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. MIRACLE WHIP Dressing
1/4 cup POLLY-O Shaved Parmesan Cheese

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

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