Number of servings : 6 to 8
Prep time: 15 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet : | High fibre | Low calorie
4 cups (1 L) baby spinach (about 5 oz/300 g)
1 cup (250 mL) flat-leaf parsley leaves
½ cup (125 mL) cilantro leaves
¼ cup (50 mL) each of coarsely chopped chives, tarragon, basil and mint
½ lb (250 g) green beans, blanched*
2 tbsp (25 mL) sherry vinegar
1 small clove garlic, minced
½ tsp (2 mL) Dijon mustard
½ tsp (2 mL) salt
1/3 cup (75 mL) olive oil
½ cup (125 mL) coarsely chopped roasted, salted cashews
8 oz (250 g) goat cheese, crumbled
- Combine spinach with herbs. Mix in blanched green beans.
- For dressing, whisk vinegar with garlic, mustard and salt. Whisk in olive oil.
- Just before serving, toss greens with enough dressing to coat spinach and parsley. Sprinkle with cashews and goat cheese.
Bonnie says: To make this salad for a main course, add grilled chicken or shrimp. Use whatever combination of leafy green herbs you wish. Arugula can be used instead of spinach if you like a sharper taste. And asparagus is a great alternative to green beans.
Fran says: This salad contains only 278 calories and is a rich source of the antioxidant beta carotene. It also has 15 percent of your daily required calcium, 20 percent of your folate, 2 grams of fibre and generous amounts of vitamins C and K, iron and potassium.
*To blanch beans, trim ends and cook in boiling water for 2 minutes. Drain. Place in a large bowl of ice and water to chill. Pat dry.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.