White Bean and Spinach Salad (Phase 1)

By fedund

Ingredients

• Per serving:
• 1 small red onion, very thinly sliced
• 3 garlic cloves, minced
• 6 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 3 (15-ounce) cans cannellini beans, rinsed and drained
• 1 1/2 cups (2 ounces) packed baby spinach
• Freshly ground black pepper
• Nutritional information
• 130 calories
• 6 g fat (1 g sat)
• 15 g carbohydrate
• 4 g protein
• 4 g dietary fiber
• 320 mg sodium

Preparation

Step 1

Combine onion, garlic, lemon juice, and salt in a large serving bowl; stir well.

Heat oil in a small skillet over medium-high heat until just warm, about 2 minutes. Slowly and carefully pour warm oil over onion mixture (it will sizzle a bit). Stir well to combine and let sit at room temperature for 20 minutes, stirring occasionally.

Add beans and spinach to the vinaigrette, and toss well to coat. Season with pepper to taste, and serve.