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Grilled Green Bean and Arugula Salad

Grilled Green Bean and Arugula Salad
Recipe Type: Vegetable Side
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4
Top this with grilled flank steak and serve with a roasted sweet potato for a complete meal!
Ingredients
  • For Salad:
  • 8 oz (1/2 lb) green beans, ends trimmed
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 cups baby arugula, rinsed and patted dry (can substitute spinach leaves)
  • 1/2 cup (4 oz) crumbled blue cheese
  • 16 pecan halves, toasted (optional)
  • For honey-lemon vinaigrette
  • (This will make extra for additional salads (about 1/2 cup dressing). Store in refrigerator for up to 1 week)
  • 1 Tbsp local honey
  • 1 Tbsp minced red onion (or shallot)_
  • 1 Tbsp chopped fresh tarragon (or 1 tsp dried)
  • juice and zest of 1 lemon
  • 2 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • pepper, to taste
Instructions
  1. For dressing:
  2. Combine honey, onion and tarragon in a small bowl. Whisk in lemon juice and zest, salt and vinegar. Whisking, stream in olive oil. Season to taste with pepper.
  3. For salad:
  4. Preheat grill to medium-high heat.
  5. Bring a medium pot of water to a boil over high heat.
  6. Prepare an ice bath by placing ice and water in a large bowl.
  7. Drop beans in boiling water and blanch for 1 minute.
  8. Drain and place beans in ice bath for 5 minutes to stop cooking.
  9. Drain and return to bowl. Add olive oil, salt and pepper and toss to coat.
  10. Place a layer of heavy duty foil on grill and grill beans until just slightly charred, turning halfway through cooking, about 5-8 minutes. Remove from grill and allow to cool slightly.
  11. Place arugula, cooled beans, blue cheese and pecans (if using) in large salad bowl. Add 2 Tbsp prepared dressing and toss to coat. Serve with 3 oz of grilled flank steak or chicken and small roasted sweet potato for a complete meal!
Serving size: 1 1/2 cups salad; 1 Tbsp dressing Calories: 240 calories Fat: 19g Saturated fat: 5g Carbohydrates: 14g Sugar: 7g Sodium: 699mg Fiber: 4g Protein: 7g Cholesterol: 13mg
Notes
2 Vegetable 2 Healthy Fat

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