Copied
Warm Green Bean Spinach Salad
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
¼ cup extra virgin olive oil
1 pound green beans, washed and trimmed.
2 cups mushrooms, sliced
2 cloves garlic, minced
1 cup sliced red onion
1 sweet red pepper, sliced
¼ cup oil-packed, sun-dried tomatoes, chopped
¼ cup red wine vinegar
2 TBSP honey
4 cups torn spinach leaves
parmesan cheese
No items found.
59 ml extra virgin olive oil
454 grams green beans, washed and trimmed.
200 grams mushrooms, sliced
2 cloves garlic, minced
52 grams sliced red onion
1 sweet red pepper, sliced
59 ml oil-packed, sun-dried tomatoes, chopped
59 ml red wine vinegar
2 TBSP (30 ml) honey
120 grams torn spinach leaves
parmesan cheese
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- In skillet, heat 1 TBSP of the oil over medium heat.
- Add mushrooms, garlic, and onion and cook 5 minutes.
- Add green beans and red pepper, cover and cook, stirring occasionally until beans are tender-crisp (5-7min).
- In a small bowl, whisk remaining oil, tomatoes, vinegar, honey and salt and pepper.
- Drizzle over bean mixture.
- Transfer to large bowl; toss to coat.
- Add spinach and cheese.
No items found.
Nutritional Info
Storage
Notes
Powered by nutritionaltherapyforibd.org
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments