This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
Warm Bean and Spinach Salad
- Prep Time 15 min
- Total 18 min
- Servings 4
- Ingredients 6
Ingredients
- 1 package (10 ounces) washed fresh spinach
- 1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
- 1 large red bell pepper, coarsely chopped (1 1/2 cups)
- 2/3 cup Italian dressing
- 1/4 teaspoon garlic pepper
- 1/2 cup shredded mozzarella cheese (2 ounces)
Instructions
-
Step1Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
-
Step2Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
-
Step3Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Nutrition
360
Calories
20 g
Total Fat
18 g
Protein
36 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 180
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 490 mg
- Potassium
- 1130 mg
- Total Carbohydrate
- 36 g
- Dietary Fiber
- 7 g
- Protein
- 18 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 46%
- 46%
- Calcium
- 32%
- 32%
- Iron
- 34%
- 34%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 3 Fat;Tips from the Betty Crocker Kitchens
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