This is a wonderful salad that works as a side with most family meals and also makes a fabulous buffet dish for larger gatherings. Top it with grilled salmon, chicken or shrimp and you don’t need anything else.
Spinach, green bean and almond salad ( serves 4)
1/2 cup almonds, slivered
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp chicken or vegetable stock
1 tsp Dijon mustard
1 tsp lemon zest, grated
a pinch of brown sugar
sea salt and cracked black pepper
3.5 oz baby spinach leaves
1 lb green beans, trimmed and cooked al dente
Dry-toast the almonds in a non-stick frying pan for a few minutes or until golden. Remove from the pan and set aside. Mix the lemon juice, oil, stock, mustard, lemon zest, sugar, salt and pepper in small bowl until well combined. Place the spinach and beans in a salad bowl, pour over the dressing and mix until evenly distributed. Sprinkle with the almonds and serve.
