Spinach, Green Bean and Tomato Salad

What makes this salad special is dressing the green beans with Basil Pesto before adding them to the rest of the ingredients.


  • 300 g fine green beans, stalk end trimmed
  • Ina Paarman’s Vegetable Spice
  • 2 T (30 ml) Ina Paarman’s Basil Pesto
  • 200 g baby rosa tomatoes
  • 50 g baby spinach leaves
  • Ina Paarman’s Reduced Oil Greek Dressing

Steam the prepared beans, until just done but still bright green.

While still hot, season lightly with Vegetable Spice and toss with Basil Pesto. Keep on one side.

Slice the tomatoes into quarter wedges and season lightly with Vegetable Spice. Keep on one side.


To Serve

Toss together spinach, beans and tomatoes.

Dress, just before serving, with our Reduced Oil Greek Dressing.

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