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.
- 4country bread slices,or sourdough bread, ¾-inch thick
- 2red onions
- 3tbspwine vinegar
- 4cupscannellini beans,(two 19 oz cans), canned, drained and rinsed
- 1tspfresh ground black pepper
- 2tbspolive oil
Heat the oven to 450 degrees F.
Put the bread on a baking sheet and toast, for about 5 minutes, until lightly browned, turning once.
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.
Add the onions to the bacon fat and cook over moderate heat, for about 5 minutes, stirring occasionally, until translucent.
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
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.
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.
Serve with the salad, and enjoy!
- Calories: 1061.25kcal
- Fat: 22.51g
- Saturated Fat: 5.69g
- Trans Fat: 0.05g
- Monounsaturated Fat: 10.25g
- Polyunsaturated Fat: 4.48g
- Carbohydrates: 159.02g
- Fiber: 43.09g
- Sugar: 10.82g
- Protein: 67.61g
- Cholesterol: 18.71mg
- Sodium: 1456.04mg
- Calcium: 992.62mg
- Potassium: 6369.87mg
- Iron: 34.81mg
- Vitamin A: 2130.66µg
- Vitamin C: 132.20mg
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