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Green Bean and Broccoli Salad

posted Mar 8, 2018, 1:13 PM by Tracy Ducker, MS, RDN   [ updated May 8, 2018, 6:55 AM ]

Green Bean and Broccoli Salad

Low Fat, Cholesterol Free

Contains: Shellfish

Yield: Approximately 9 servings (~1/2 cup each)

This delicious side dish can be made vegan by substituting the oyster sauce with a mushroom sauce


1 lb broccoli

1 lb green beans

1/2 tsp salt

1/2 TBSP olive oil

1 tsp sugar

1 tsp black pepper

1/2 TBSP oyster sauce (or mushroom sauce)


1. Cut broccoli (without  stems) into bite-sized pieces,. Bring a large pot of  water to a boil. Boil broccoli for 5-6 minutes, until just tender. Transfer to a bowl of ice water.

2. Blanch green beans in salted, boiling water until just tender, about 5 to 6 minutes.

3. Once broccoli and the green beans are cool and dry, place  in large salad bowl.

4. Add olive oil, oyster sauce, sugar, salt and black pepper.

5. Line a plate or bowl with a few spinach leaves and place the broccoli and green beans on top

5. Let stand for 20 minutes before servings


Nutrition Facts (per serving)

45 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 230 mg sodium, 8 g carbohydrate, 3 g dietary fiber, 3 g sugar, 2 g protein, 0% DV of Vitamin D, 4% DV of Calcium, 6% DV of Iron, 4% DV of Potassium