White Beans & Wilted Spinach Salad
- In a large skillet cook onion and garlic in hot olive oil about 3 minutes or until tender. Stir in beans.
- 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)
- Per serving:
- 170 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 6 mg chol.,
- 575 mg sodium,
- 25 g carb.,
- 6 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet