🍽️ Bean and Tomato Salad with Fresh Spinach

Name: Bean and Tomato Salad with Fresh Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g spinach (picked over, washed and dried); 100 g green beans (trimmed, washed and halved); 150 g cherry tomatoes (halved); 1 spring onion (trimmed, washed and cut diagonally into rings); 2 tbsp apple cider vinegar; 4 tbsp olive oil; 1 clove garlic (pressed); 1 tbsp parsley (finely chopped); salt; pepper (from the mill)

227 kcal · 30 min · 4 servings

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Ingredients

100 g spinach (picked over, washed and dried)
100 g green beans (trimmed, washed and halved)
150 g cherry tomatoes (halved)
1 spring onion (trimmed, washed and cut diagonally into rings)
2 tbsp apple cider vinegar
4 tbsp olive oil
1 clove garlic (pressed)
1 tbsp parsley (finely chopped)
salt
pepper (from the mill)

Instructions

1. Boil the beans in plenty of salted water for about 10 minutes. Immediately shock them with ice-cold water to keep them firm, and let them drain well.
2. Whisk all the ingredients for the dressing together in a small bowl until well combined.
3. Arrange some large spinach leaves decoratively on the plates. Mix the remaining spinach with the beans and cherry tomatoes, add the dressing, and stir everything gently. Place the salad on the spinach leaves and serve.

Nutrition per serving

kcal: 227
Protein: 4 g · Fett/Fat: 20 g · Carbs: 7 g