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White Beans & Wilted Spinach Salad
Ingredients
- 1 medium onion, halved and thinly sliced
- 6 cloves garlic, minced (1 tablespoon)
- 1 tablespoon extra-virgin olive oil
- 1 15 ounce cancannellini or navy beans, rinsed and drained
- 1 14 1/2ounce candiced tomatoes
- 1 tablespoon chopped fresh thyme
- 4 cups torn fresh spinach
- 2 slicesturkey bacon, cooked, drained, and crumbled
- 4 teaspoons bottled balsamic or red wine vinaigrette
- Salt and freshly ground black pepper
Directions
1. In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans.
2. Drain tomatoes, reserving 1/3 cup liquid. Stir tomatoes, reserved tomato liquid (discard remaining liquid) and fresh thyme into onion mixture. Cook and stir over medium heat about 2 minutes or until heated through. Stir in 3 cups of the spinach and stir about 30 seconds or until just wilted. Stir in remaining spinach and bacon. Spoon mixture into 4 individual bowls. Drizzle each serving with 1 teaspoon vinaigrette. Season to taste with salt and freshly ground black pepper. Makes 4 side-dish servings.
Nutrition Facts
(White Beans & Wilted Spinach Salad)
- Servings Per Recipe 4,
- cal. (kcal) 170,
- Fat, total (g) 7,
- chol. (mg) 6,
- sat. fat (g) 1,
- carb. (g) 25,
- fiber (g) 6,
- pro. (g) 9,
- vit. A (IU) 2770,
- vit. C (mg) 24,
- sodium (mg) 575,
- calcium (mg) 111,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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