Warm Tuscan Bean Salad

  • Prep 15 min
  • Total 30 min
  • Servings 4

Ingredients

1
tablespoon olive or vegetable oil
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon pepper
4
cups bite-size pieces spinach leaves
1/4
cup red wine vinaigrette or Italian dressing
2
tablespoons bacon flavor bits

Steps

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  • 1
    Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 2
    Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
  • 3
    Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Notes









Tips

Expert Tips

If you want to make Tuscan Bean and Chicken Salad, omit 1 can of cannellini beans and add 1 1/2 cups cubed cooked chicken or turkey with the beans in step 2.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
100
% Daily Value
Total Fat
11g
Saturated Fat
2g
Cholesterol
5mg
Sodium
230mg
Total Carbohydrate
63g
Dietary Fiber
16g
Protein
24g
% Daily Value*:
Iron
50%
50%
Exchanges:
3 Starch; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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