The dressing combines contrasting flavors: Dijon mustard, black pepper and garlic provide hot sensations, while lemon juice offers sour notes. Salty olives and bitter greens round out the tastes of this salad. Haricots verts--thin French green beans--work well here. If you can't find them, use regular green beans.

Recipe by Cooking Light April 2003

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Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

86 calories; calories from fat 30%; fat 2.9g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.6g; protein 3.9g; carbohydrates 12.1g; fiber 4g; cholesterol 0mg; iron 2.3mg; sodium 338mg; calcium 94mg.
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