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Lemony White Bean and Carrot Spinach Salad

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3.5 by 14 people
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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Prep: 30 mins
  • Stand: 1 hr
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Lemony White Bean and Carrot Spinach Salad

Ingredients

Directions

  1. Rinse beans; drain. In a 4- to 5-quart Dutch oven combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Rinse and drain beans.
  2. In a 3 1/2- or 4-quart slow cooker combine the soaked beans, carrots, onion, garlic, oregano, salt, and pepper. Pour stock over mixture in cooker.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If desired, remove 1/2 cup of the cooking liquid; set aside. Drain bean mixture; discard any remaining cooking liquid. Return bean mixture to the hot cooker. Stir in spinach, lemon peel, and lemon juice. Let stand, covered, for 5 minutes.
  4. Transfer bean mixture to a serving platter. Top with avocado, cheese, and pistachios. If desired, drizzle with enough of the reserved cooking liquid to moisten. If desired, serve with lemon wedges. Makes 6 servings.

Nutrition Facts (Lemony White Bean and Carrot Spinach Salad)

    Per serving:
  • 319 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 4 mg chol.,
  • 498 mg sodium,
  • 43 g carb.,
  • 14 g fiber,
  • 5 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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