Spinach and tomatoes and white beans, oh my! Not only is this salad packed with flavor, it also has anti-aging properties to keep you looking great.
Spinach, Tomato, and White Bean Salad with Sun-Dried Tomato and Basil Vinaigrette
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Amount Per Serving
Calories from Fat 376
% Daily Value *
Total Fat 43g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 25g
Total Carbohydrates 20g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced fresh basil
- 1 tablespoon minced sun-dried tomato in olive oil
- 4 cups baby spinach leaves, washed and spun dry
- 1 cup baby arugula leaves
- 1 cup rinsed and drained white beans, cooked or canned
- 1 cup sugar plum, pear, or grape tomatoes
- 1/2 cup oil-cured black olives
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese (optional)
- 1. In a small bowl, combine mustard, balsamic vinegar, and minced garlic. Slowly whisk in olive oil to make a creamy emulsion. Whisk in basil and sun-dried tomato, and set aside.
- 2. In a medium bowl, combine spinach, arugula, white beans, tomatoes, and olives. Drizzle with just enough vinaigrette to lightly coat leaves, and toss to mix. Season with salt and coarsely ground black pepper.
- 3. Divide salad between four individual plates. Sprinkle each plate with walnuts and feta, if desired, and serve immediately, with additional dressing on the side.
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