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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The dressing combines contrasting flavors: Dijon mustard, black pepper and garlic provide hot sensations, while lemon juice offers sour notes. Salty olives and bitter greens round out the tastes of this salad. Haricots verts-thin French green beans-work well here. If you can't find them, use regular green beans. Ingredients:
4 ounces haricots verts, trimmed and cut in half crosswise |
1/4 cup kalamata olives, pitted and sliced |
1/4 cup thinly sliced green onions |
4 ounces trimmed arugula |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1 (7-ounce) bag fresh baby spinach |
1/4 cup fresh lemon juice |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
1 tablespoon dijon mustard |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
Directions:
1. To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.
2. To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper, and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.
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