
How To Make Spinach, White-Bean and Red-Onion Salad
Serve up a belly-filling and healthy lunch meal with this easy spinach, bean, and onion salad! Whip up crisp-tender serving in just 20 minutes.
Serves:
Ingredients
- 4country bread slices,or sourdough bread, ¾-inch thick
- ¼lbbacon,sliced
- 2red onions
- 3tbspwine vinegar
- 4cupscannellini beans,(two 19 oz cans), canned, drained and rinsed
- 1¼tspsalt
- 1tspfresh ground black pepper
- 4lbspinach
- 2tbspolive oil
Instructions
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Heat the oven to 450 degrees F.
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Put the bread on a baking sheet and toast, for about 5 minutes, until lightly browned, turning once.
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In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
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Add the onions to the bacon fat and cook over moderate heat, for about 5 minutes, stirring occasionally, until translucent.
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Add 2 tablespoons of the vinegar, the beans, ¾ teaspoon of the salt and ½ teaspoon of the pepper. Mix gently and remove from the heat
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Put the spinach in a large glass or stainless-steel bowl. Add the remaining tablespoon of vinegar and ½ teaspoon each of salt and pepper, the oil, and the bacon to the bowl and toss.
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Stir half of the bean mixture into the spinach and put the salad on plates. Top each slice of toasted bread with the remaining bean mixture.
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Serve with the salad, and enjoy!
Nutrition
- Calories:Â 1061.25kcal
- Fat:Â 22.51g
- Saturated Fat:Â 5.69g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 10.25g
- Polyunsaturated Fat:Â 4.48g
- Carbohydrates:Â 159.02g
- Fiber:Â 43.09g
- Sugar:Â 10.82g
- Protein:Â 67.61g
- Cholesterol:Â 18.71mg
- Sodium:Â 1456.04mg
- Calcium:Â 992.62mg
- Potassium:Â 6369.87mg
- Iron:Â 34.81mg
- Vitamin A: 2130.66µg
- Vitamin C:Â 132.20mg
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