This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
package (10 ounces) washed fresh spinach
can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
large red bell pepper, coarsely chopped (1 1/2 cups)
cup Italian dressing
teaspoon garlic pepper
cup shredded mozzarella cheese (2 ounces)
Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Cannellini beans are creamy white and slightly smaller than great northern beans. Their roots are in South America, but they are very popular in Italian cuisine.
Whole-grain rolls along with iced tea or hot herbal tea are great accompaniments to this versatile salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- 15 mg
- 490 mg
- Total Carbohydrate
- 36 g
- Dietary Fiber
- 7 g
- 18 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.