Name: Spinach, White-Bean and Red-Onion Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 slice country bread or sourdough bread; ¼ lb Bacon; 2 red onions; 3 tbsp wine vinegar; 4 cup cannellini beans; 1¼ tsp salt; 1 tsp fresh ground black pepper; 4 lb spinach; 2 tbsp olive oil

spinach, white-bean and red-onion salad recipe

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.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 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

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!