Spinach Apple and Green Beans Tossed with Walnut Ranch Dressing

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Ingredients for the dressing:

  • ¼ cup plain whole-milk Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced chives
  • 1 teaspoon dill
  • 1 tablespoon walnut oil
  • Sea salt to taste
  • Ground pepper to taste

Ingredients for the salad:

  • Handful of flax seeds
  • ½ pound green beans, trimmed and cut into bite-sized pieces
  • ¼ red onion, thinly sliced*
  • 5 ounces baby spinach, washed and dried
  • 4 ounces blue cheese
  • 1 large apple, unpeeled and cut into thin slices
  • Handful fresh red currants or unsugared dried cherries
  • Handful walnut halves or chopped walnuts


  1. To make the dressing: In a small bowl, whisk together the dressing ingredients. If the dressing is too thick to pour, add another teaspoon of walnut oil and whisk again. Refrigerate until needed.
  2. To make the salad: Place the flax seeds in a coffee grinder and grind until you have a meal. Set aside. Fill a medium pot halfway with water and bring to a boil. Add the green beans, reduce the heat to medium, and simmer for 3 minutes. Drain well.
  3. In a large bowl, toss together the cooked green beans with the remaining salad ingredients. Toss well. Drizzle on the dressing and toss well again before serving. Once the dressing is tossed with the salad, serve it immediately, garnishing each portion with a dusting of flax meal.**

*If you’d like your onion to be more mild, soak the onion slices in cold water for at least 30 minutes before using, and then drain well.

**Store leftover flax meal in a glass jar in the refrigerator and use it within a month. (It’s best to write the “ground on” date on the jar so that you don’t forget.)

Recipe courtesy of Chef Lisa Howard. For more information please visit: The Cultured Cook

Yield: 4 servings