Spinach Green Bean Salad Recipes

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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



Green Bean-Spinach Salad image

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

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

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



Potato, Green Bean and Spinach Salad image

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

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

ROASTED GREEN BEAN SALAD

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8



Roasted Green Bean Salad image

Steps:

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

BALSAMIC GREEN BEAN SALAD

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11



Balsamic Green Bean Salad image

Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

WARM BEAN AND SPINACH SALAD

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



Warm Bean and Spinach Salad image

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

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)

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