WHITE BEAN AND SPINACH SALAD {sb}

By grinder

Spinach is rich in beta-carotene, folate, & vitamins C, E, and K, making it a great choice for a salad. This spinach salad features a flavorful olive oil and balsamic vinegar dressing for a tangy finish. Remarkably easy to prepare, this bean and spinach salad is also stunning and very tasty. Slice the red onion as thinly as possible; when you soak it in warm olive oil and lemon juice, the bite will mellow, leaving you with a sweet and flavorful red onion vinaigrette.

*130 calories/6g fat/1g sat/4g fiber/15g carbohydrate/4g protein/320 mg sodium

Ingredients

• 1 small red onion, very thin sliced
• 3 garlic cloves, minced
• 6 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 3 cans cannellini beans, rinse, drain
• 1.5 cups packed baby spinach {2oz}
• Freshly ground black pepper

Preparation

Step 1

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

Heat oil in a small skillet over med-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.