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Lebanese Salad & Green Bean Salad
Cuisine: Lebanese
Author: Dani Lind
  • 4 c. spinach, whole leaves & stem
  • 1 c. green beans, cut or snapped in half
  • 1/2 medium onion, finely sliced
  • 1/3 c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh mint, chopped (reserve a few whole leaves for garnish)
  • 1/2 c. walnuts, coarsely chopped & toasted
  • 1/2 c. red bell peppers, very thinly sliced
  1. Steam spinach for a minute or two, until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam green beans for a couple of minutes, cool, drain, & place on top of wilted spinach. Arrange onion & red pepper slices on top of beans.
  4. Mix yogurt, lemon juice & mint together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra mint leaves for garnish.
  6. Add toasted pita wedges for a complete meal!