White Bean and Spinach Salads |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one of my favorite summertime salads. Fresh parsley, tarragon and chives give the homemade dressing special flavor. Packaged pre-cut matchstick carrots make it a snap to fix! âElisabeth Larsen, Pleasant Grove, Utah Ingredients:
1/4 cup olive oil |
2 tablespoons white wine vinegar |
2 teaspoons minced fresh parsley |
2 teaspoons minced fresh tarragon |
2 teaspoons lemon juice |
1 teaspoon minced chives |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1/2 cup julienned carrot |
1/4 cup roasted sweet red peppers, chopped |
2 tablespoons chopped red onion |
4 cups fresh baby spinach |
Directions:
1. In a small bowl, whisk the first 10 ingredients. In another bowl, combine the beans, carrot, red peppers and onion. Add dressing and toss to coat.
2. Divide spinach among four serving plates. Top with bean mixture. Yield: 4 servings.
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