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White Beans & Wilted Spinach Salad

Makes: 4 servings Yield: 4 side-dish servings
Start to Finish 20 mins
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 can  cannellini or navy beans, rinsed and drained
  • 1 14 1/2 ounce can  diced tomatoes
  • 1  tablespoon  chopped fresh thyme
  • 4  cups  torn fresh spinach
  • 2  slices  turkey 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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