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Warm Tuscan Bean Salad

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  • 15 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings
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Enjoy this beans salad made ready in 30 minutes – a hearty dinner.

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

  • 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.
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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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