Yield
6 servings (serving size: 2 cups)

How to Make It

Step 1

To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.

Step 2

To prepare dressing, combine lemon juice, parsley, basil, mustard, olive oil, salt, pepper, and garlic, stirring with a whisk. Drizzle dressing over salad, and toss gently to coat.

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