Very Green Salad with Lemon Vinaigrette
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
  • 1 bag fresh spinach
  • 2 c. red cabbage
  • 1 c. sliced mushrooms
  • 2 c. or 16 oz. green beans (parboiled)
  • 1 small onion, sliced
  • 4 garlic cloves, diced
  • ¾ c. shaved Parmesan cheese (for Vegans, use vegan cheese)*
  • ½ c. slivered almonds
  • 1 c. olive bread croutons
  • 2 T. extra virgin olive oil
  • garlic salt and pepper to taste
  • Dressing: Lemon Vinaigrette from
  1. Cut off both ends of the greens beans.
  2. Rinse and drain.
  3. Bring a pot of water to boil on the stovetop.
  4. Place green beans in pot.
  5. Boil 3-4 minutes until beans are cooked (al dente).
  6. Drain green beans and set aside.
  7. In a skillet on the stove top, over medium heat, put olive oil in pan.
  8. Add in garlic, onions and almonds.
  9. Cook until the almonds and onions are a golden brown.
  10. Add in the green beans to the pan and a quarter cup of the Parmesan cheese. Toss.
  11. Add in garlic salt and pepper to taste and set aside.
  12. In a large bowl, add in spinach, red cabbage, mushrooms, croutons and the green bean mixture.
  13. Mix.
  14. Pour Garlic Gold’s Lemon Vinaigrette dressing over salad and toss well.
If you are in a jam, and can't get your bottle of Garlic Gold's Lemon Vinaigrette, you can make a similar dressing with Olive oil, several diced (or minced) garlic cloves and a ¼ c. of fresh squeezed lemon juice.
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