Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Yield: 8 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.5g
  • Carbohydrate: 17.6g
  • Fiber: 2.7g
  • Cholesterol: 3mg
  • Iron: 2.2mg
  • Sodium: 227mg
  • Calcium: 79mg

Ingredients

  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1/2 cup finely chopped red bell pepper
  • 5 bacon slices, cooked and crumbled
  • 2 (7-ounce) packages fresh baby spinach

Preparation

  1. Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or until hot. Place beans in a 2-cup glass measure; microwave at HIGH 1 minute or until hot.
  2. Combine onions, bell pepper, bacon, and spinach in a large bowl. Add syrup mixture and beans; toss well to combine. Serve immediately.
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