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Ingredients
| vegetable oil: 1 Tbl |
| carrots: 2 |
| onions (chopped): 1/2 cup |
| cannellini beans: 1 lb |
| dried oregano (ground): 1 1/2 tsp |
| black pepper: 1/4 tsp |
| spinach: 4 cups (bite-size pieces) |
| salad dressing - italian: 1/4 cup |
| bacon: 2 oz |
Warm Tuscan Bean Salad
Credit: m.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
- Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.