Warm Bean and Spinach Salad

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.

  • Prep Time 15 min
  • Total Time 18 min
  • Servings 4

1
package (10 ounces) washed fresh spinach
1
can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1
large red bell pepper, coarsely chopped (1 1/2 cups)
2/3
cup Italian dressing
1/4
teaspoon garlic pepper
1/2
cup shredded mozzarella cheese (2 ounces)

  • 1 Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
  • 2 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.
  • 3 Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
15 mg
15 %;
Sodium
490 mg
490 %;
Total Carbohydrate
36 g
36 %
(Dietary Fiber
7 g
7 %
),
Protein
18 g
18 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
46%;
Calcium
32%;
Iron
34%;
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.