White Beans & Wilted Spinach Salad
medium onion, halved and thinly sliced
cloves garlic, minced (1 tablespoon)
tablespoon extra-virgin olive oil
15 ounce can cannellini or navy beans, rinsed and drained
14 1/2 ounce can diced tomatoes
tablespoon chopped fresh thyme
cups torn fresh spinach
slices turkey bacon, cooked, drained, and crumbled
teaspoons bottled balsamic or red wine vinaigrette
Salt and freshly ground black pepper
- 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