Tuscan White Bean Salad

By BearForce

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

Preparation

Step 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.

Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally. Add spinach, vinaigrette or Italian dressing, bacon bits.