Warm Green Bean Spinach Salad

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

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

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Nut Free

Soy Free

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.