Green Bean Salad with Spinach & Parmesan Recipe
Boil a large saucepan of water over high. Add beans and snap peas. Boil until vegetables are tender-crisp, about 3 to 5 minutes. Immediately drain and plunge into a bowl of ice water. Let stand 2 minutes, then drain well.
Transfer beans and snap peas into a large bowl. Add spinach, eggs and tarragon. Gently toss to combine.
Stir Italian and whipped dressings in a small bowl until combined. Drizzle over green bean salad. Sprinkle with cheese.
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Last updated: May 10th, 2021
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