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

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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield:
8 servings (serving size: about 1 3/4 cups)
March 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 124
  • Caloriesfromfat 30%
  • Fat 4.2g
  • Satfat 1g
  • Monofat 2.3g
  • Polyfat 0.5g
  • Protein 5.5g
  • Carbohydrate 17.6g
  • Fiber 2.7g
  • Cholesterol 3mg
  • Iron 2.2mg
  • Sodium 227mg
  • Calcium 79mg

How to Make It

Step 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.

Step 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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