Recipeslunchboxes

Lunch Box Green Bean & Carrot Salad | Spinach & Orange Salad

Lunch Box Green Bean & Carrot Salad

Serves 4

  • 350g green beans
  • 225g carrots
  • 1 red pepper
  • 1 red onion

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp sun-dried tomato paste
  • ¼ tsp caster sugar
  • Freshly ground black pepper

Top and tail the beans and blanch them in boiling water for 4 minutes, until tender. Alternatively you can steam them until tender. Drain and rinse the beans under cold water until cooled. Drain again. Transfer the beans to a large salad bowl.

Peel the carrots and cut them into thin matchsticks using a mandolin if you have one. Halve and deseed the pepper and cut the flesh into thin strips. Peel the onion and cut it into thin slices. Add the carrot, pepper and onion to the mix.

To make the dressing, place the oil, vinegar, sun-dried tomato paste, sugar and pepper in a screw-top jar and shake well. Pour the dressing over the vegetables and serve immediately or leave to chill in the fridge until required.

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Spinach & Orange Salad

Serves 4-6

  • 225g baby spinach leaves
  • 2 large oranges
  • ½ red onion
  • Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed orange juice
  • 2 tsp lemon juice
  • 1 tsp clear honey
  • ½ tsp wholegrain mustard
  • Freshly ground black pepper

Wash the spinach leaves under cold running water and then dry them on absorbent kitchen paper. Remove any tough stalks and tear the larger leaves into smaller pieces.

Slice the top and bottom off each orange with a sharp knife, then remove the peel. Carefully slice between the membranes of the orange to remove the individual segments. Using a sharp knife, finely chop the onion.

Mix together the salad leaves and orange segments and arrange in a serving dish. Scatter the chopped onion over.

To make the dressing, whisk together the olive oil, orange juice, lemon juice, honey, mustard and pepper to taste. Pour the dressing over the salad just before serving. Keep it in a separate container if you are bringing your lunch to work. Toss the salad well to coat the leaves with the dressing.

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