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White Bean and Spinach Salads

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! —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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 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

  • 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.
  • Divide spinach among four serving plates. Top with bean mixture.
Nutrition Facts
1 serving: 229 calories, 14g fat (2g saturated fat), 0 cholesterol, 548mg sodium, 20g carbohydrate (2g sugars, 5g fiber), 5g protein.

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