Warm Spinach and Bean Salad

[Guest guest]

Warm Spinach and Bean Salad

 

 

350 g (12 1/3 oz) green beans, topped, halved diagonally

150 g (5 1/3 oz) baby spinach leaves

1 cup walnuts, roughly chopped

 

Dressing:

 

1/4 cup extra-virgin olive oil

2 tablespoons (8 tsp) red wine vinegar

1 garlic clove, crushed

 

 

1. Cook beans in a large saucepan of boiling salted water for 1 minute

or until bright green. Drain and rinse under cold running water. Pat

dry and set aside.

 

2. Make dressing: Place oil, vinegar, garlic and salt and pepper in

screwtop jar. Secure lid and shake to combine. Set aside.

 

3. Place spinach, walnuts and cooked beans in a serving dish. Toss to

combine. Heat dressing in a small saucepan over low heat for 3 to 4

minutes or until warmed through. Pour dressing over salad and serve

immediately.

 

 

Serves 6.