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Warm Bean and Spinach Salad

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By Betty Crocker Kitchens
Updated Aug 10, 2010
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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
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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

  • Step 
    1
    Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
  • Step 
    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.
  • Step 
    3
    Pour 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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