Green Bean Spinach And Beet Salad Recipes

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SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC



Simply Sauteed Spinach and Green Beans With Garlic image

Simple and a nice side dish for almost anything. Feel free to use either fresh or frozen green beans. I served this with roasted Cornish game hens and pureed winter squashes with orange. Enjoy!

Provided by Penny Stettinius

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups frozen green beans, thawed and drained
2 cups fresh spinach leaves, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
kosher salt & freshly ground black pepper

Steps:

  • Heat a large skillet and then add the olive oil.
  • When the oil is nice and hot throw in the green beans and season with salt and pepper.
  • Add the spinach and let that wilt down, stirring occasionally.
  • Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
  • Taste and re-season if needed.
  • Remove from the heat and serve!

BEET SPINACH SALAD



Beet Spinach Salad image

My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 12

2 large fresh beets
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1-1/2 teaspoons sugar
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries

Steps:

  • Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.

Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.

BEET GREENS AND BABY SPINACH WITH RED KIDNEY BEANS



Beet Greens and Baby Spinach with Red Kidney Beans image

I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone.

Provided by truckersmom

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can kidney beans, juice drained and reserved
2 tablespoons olive oil
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens and stems, roughly chopped
⅔ cup imitation bacon bits, or to taste
½ cup red wine vinegar
salt to taste

Steps:

  • Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
  • Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 27.3 g, Fat 12.1 g, Fiber 9.6 g, Protein 12.9 g, SaturatedFat 1.7 g, Sodium 599 mg, Sugar 0.9 g

SPINACH & GREEN BEAN SALAD



Spinach & green bean salad image

This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too

Provided by Lesley Waters

Categories     Side dish

Time 10m

Number Of Ingredients 4

3 tbsp extra-virgin olive oil
1 lemon , juice only
2 x 250g packs fine green beans , stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
180g bag baby leaf spinach salad

Steps:

  • In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
  • In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

POTATO, GREEN BEAN AND SPINACH SALAD



Potato, Green Bean and Spinach Salad image

Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin K, potassium, folate, manganese, potassium, iron and vitamin A.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves four as a main dish or six as a side dish

Number Of Ingredients 14

1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 small garlic clove, green shoot removed, minced or pureed
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach

Steps:

  • Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
  • When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
  • Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 0 grams

BEET & WHITE BEAN SALAD



Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

  • Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
  • Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
  • To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

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