Best Summer Crunch Salad Recipes
SUMMER CRUNCH SALAD
The crunchiness of green beans works particularly well in this salad
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 7
Steps:
- In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
- Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium
SUMMER CRUNCH SALAD
Steps:
- Rinse and drain one can of white beans. Peel carrots, then dice. Chop celery lengthwise, and then dice. Dice anise. Cut cherry tomatoes into quarters. Combine beans, carrots, celery, anise, raisins, almonds and cherry tomatoes into a large bowl. Mix dressing ingredients, stirring until sugar is dissolved. Pour over salad to taste. Stir and chill.
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