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Green Bean-Spinach Salad
Green Bean-Spinach Salad

Green Bean-Spinach Salad

20 Min(s)
20 Min(s) Prep
Healthy Living
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.
What You Need
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12 servings
Original recipe yields 12 servings
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
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Let's Make It
1
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.
2
Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
3
Mix dressings until blended. Drizzle over salad; sprinkle with cheese.
Kitchen Tips
Tip 1
Substitute
Substitute fresh parsley for the tarragon.
Tip 2
Nutrition Bonus
Get more veggies into your diet with this dark green side salad. The spinach, high in vitamin A, teams up with the beans to provide a good source of vitamin C.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 140mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
7%
Sugars 2g
4%
Protein 4g
8%
Vitamin A
60%
Vitamin C
15%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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