I’m always on the lookout for a good side dish. If it’s healthy and happens to be delicious as well, I get a big grin on my face. You’re going to love this awesome vegetable medley. You will feel so fancy when you serve it and your table guests will be thrilled. Want to know a secret? Sometimes I make extra amounts of the Vinaigrette and use it on a salad.
Roasted Green Beans and Spinach in Almond (or Peanut) Butter Vinaigrette
1 ½ pounds fresh green beans, trimmed
2 cups baby spinach leaves
4 TBSP olive oil, *divided*
½ tsp salt, divided
3 TBSP water, divided
3 TBSP white wine vinegar
1 ½ tsp Dijon-style mustard
½ tsp sugar
½ tsp coarsely ground black pepper
2 TBSP almond or peanut butter
1/3 cup slivered almonds
Instructions: Preheat oven to 450 degrees. In a large roasting pan, toss together the green beans, spinach, 1 TBSP of the olive oil, and ¼ tsp of salt. Drizzle 2 TBSP of the water over beans. Roast, uncovered, for 20-25 minutes or until the beans are tender, stirring once or twice. For the vinaigrette, in a small bowl whisk together the vinegar, mustard, sugar, pepper, remaining ¼ tsp salt, 3 TBSP olive oil, almond or peanut butter, and the remaining 1 TBSP water. Drizzle vinaigrette over the almonds and beans, toss in slivered almonds. Serve warm.
Yields: 8-10 servings
Recipe Source: Slightly Adapted from Publix Greenwise Magazine