Warm Bean and Spinach Salad
Family favorite I found in the Betty Crocker Good and Easy Cookbook. Easy salad to throw together, which we serve with baked potatoes when we're wanting a lighter winter meal.
- Preparing Time: 12 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup shredded mozzarella cheese
- 1 package fresh spinach washed
- 1 can cannellini beans rinsed, drained
- 1 large red bell pepper coarsely chopped
- 2/3 cup italian dressing
- 1/4 teaspoon garlic pepper
- Carbohydrate 9.60775667856658 g
- Cholesterol 8.8533333408175 mg
- Fat 13.7275533671502 g
- Fiber 2.45833332801644 g
- Protein 5.95602666990215 g
- Saturated Fat 3.21001800622086 g
- Serving Size 1 1 Serving (165g)
- Sodium 791.785001935801 mg
- Sugar 7.14942335055014 g
- Trans Fat 2.12297333865712 g
- Calories 179 calories
Remove large stems from spinach, tear into bite size pieces. Add beans. Heat dressing and bell pepper in saucepan to boiling. Reduce heat to low. Cook uncovered 2 minutes. Stir in garlic pepper. Pour dressing mixture over spinach & beans. Toss. Sprinkle with cheese. Serve warm. OPTIONAL: consider addt'l ingredients such as water chestnuts, eggs, purple onion.
