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White Bean, Tomato, and Spinach Salad

White Bean, Tomato, and Spinach Salad

Cooking Light JULY 2001

  • Yield: 4 servings (serving size: 2 cups)

Ingredients

  • Dressing:
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed
  • Salad:
  • 4 cups chopped spinach
  • 2 cups chopped tomato (about 1 pound)
  • 2 cups chopped yellow tomato (about 1 pound)
  • 1/2 cup chopped red onion
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 2 (15.5-ounce) cans cannellini beans or other white beans, rinsed and drained

Preparation

To prepare dressing, combine first 5 ingredients in a jar; cover tightly, and shake vigorously.

To prepare the salad, combine spinach and the remaining ingredients in a bowl. Pour dressing over salad, tossing to coat.

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 28%
  • Fat: 6.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.1g
  • Carbohydrate: 29.9g
  • Fiber: 11.5g
  • Cholesterol: 0.0mg
  • Iron: 4.3mg
  • Sodium: 489mg
  • Calcium: 89mg
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White Bean, Tomato, and Spinach Salad recipe

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