Warm Bean and Spinach Salad Recipe
Summary
Ingredients
| Fresh spinach | 10 Ounce, washed | |
| Canned white kidney beans | 15 Ounce, rinsed (Progresso® cannellini beans) | |
| Red bell pepper | 1 1⁄2 Cup (24 tbs), coarsely chopped (1 large sized) | |
| Italian dressing | 2⁄3 Cup (10.67 tbs) | |
| Garlic pepper | 1⁄4 Teaspoon | |
| Shredded mozzarella cheese | 2 Ounce (1/2 cup) |
Nutrition Facts
Serving size
Calories 265 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 11.2 mg3.7%
Sodium 1240.3 mg51.7%
Total Carbohydrates 29 g9.6%
Dietary Fiber 7.6 g30.3%
Sugars 11.5 g
Protein 12 g23%
Vitamin A 170.1% Vitamin C 157.5%
Calcium 21.3% Iron 18.1%
*Based on a 2000 Calorie diet
Directions
2. Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
3. Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Chef
