Green Bean & Leek Salad

This salad features vibrant colors and light flavor, making it a better-for-you side dish.

Serves: 6Prep: 20 minutesCook: 15 minutesTotal: 35 minutes

Serves: 6

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 2 large leeks
  • 3 tablespoons Kroger® Extra Virgin Olive Oil, divided
  • 1/2 teaspoon salt, divided
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 2 teaspoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Directions

  • Preheat oven to 400°F. Prepare a baking sheet with aluminum foil.
  • Place a steamer basket in a large saucepan, then fill with water just below the steamer. Bring to a boil, then add the green beans and cover with a lid. Steam for about 5 minutes. Set aside.
  • Remove the top dark leaf section and root section from the leek. Rinse remaining white and light green portion thoroughly in water. Slice the leek crosswise into ⅛” disks. If the leek still contains some dirt, wash the disks in a bowl of water and strain, then pat dry.
  • Place the leeks on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt. Roast for 5 minutes, then toss and continue cooking for 4-6 minutes until lightly browned and crisp-tender.
  • Place the green beans and roasted leek in a bowl.
  • In a small bowl, whisk together 2 tablespoons of olive oil, ¼ teaspoon of salt, garlic, pepper, honey, lemon zest and lemon juice.
  • Drizzle the lemon dressing over the green beans and leeks. Toss to combine and refrigerate until ready to serve.
  • Serve and refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 2 large leeks
  • 3 tablespoons Kroger® Extra Virgin Olive Oil, divided
  • 1/2 teaspoon salt, divided
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 2 teaspoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Directions

  • Preheat oven to 400°F. Prepare a baking sheet with aluminum foil.
  • Place a steamer basket in a large saucepan, then fill with water just below the steamer. Bring to a boil, then add the green beans and cover with a lid. Steam for about 5 minutes. Set aside.
  • Remove the top dark leaf section and root section from the leek. Rinse remaining white and light green portion thoroughly in water. Slice the leek crosswise into ⅛” disks. If the leek still contains some dirt, wash the disks in a bowl of water and strain, then pat dry.
  • Place the leeks on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt. Roast for 5 minutes, then toss and continue cooking for 4-6 minutes until lightly browned and crisp-tender.
  • Place the green beans and roasted leek in a bowl.
  • In a small bowl, whisk together 2 tablespoons of olive oil, ¼ teaspoon of salt, garlic, pepper, honey, lemon zest and lemon juice.
  • Drizzle the lemon dressing over the green beans and leeks. Toss to combine and refrigerate until ready to serve.
  • Serve and refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium210mg
Total Carbohydrate15g
Dietary Fiber4g
Sugars7g
Protein3g