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Green Salad with White Wine Vinaigrette

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 20 mins
Yield Makes 6 to 8 servings


  • 1 (8-oz.) package haricots verts (tiny green beans)
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 (5-oz.) package fresh baby spinach
  • 1/2 (5-oz.) package fresh arugula
  • 2 cups torn Bibb lettuce
  • 1 avocado, peeled and chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh tarragon
  • Garnishes: shaved Parmesan cheese, croutons

How to Make It

  1. Cook green beans in boiling salted water to cover 4 to 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

  2. Whisk together olive oil and next 4 ingredients.

  3. Toss together spinach, next 5 ingredients, and green beans in a large bowl. Drizzle with olive oil mixture; toss gently to coat. Garnish, if desired. Serve immediately.