Recipes

White Bean and Spinach Salad

Serves 4 to 6

With so few ingredients, this salad is surprisingly substantial thanks to the protein and fiber of the beans and big flavors from red onion and a bold Dijon dressing. This is an excellent cold side salad for grilled meals or sandwiches.

Ingredients
3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)
1 small red onion, quartered and thinly sliced
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 teaspoon Italian seasoning

Method
In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.

Nutrition

Per serving (about 6oz/168g-wt.): 170 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 32g total carbohydrate (12g dietary fiber, 1g sugar), 10g protein

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Salad with Cherries, Mango, Avocado, and Almonds

Serves 8

8 cups mixed organic salad greens, divided
1 ripe organic mango, peeled and chopped
1 small, ripe organic avocado, chopped
½ cup pitted, sliced organic cherries
¼ cup of sliced organic almonds
Organic raspberry vinaigrette bottled dressing, to taste

Divide the salad onto eight serving plates. Top with the mango, avocado, sliced cherries and almonds. Drizzle with raspberry vinaigrette.

Nutrition Information per Serving
96 calories; 2 g protein; 10 g carbohydrates; 6 g fat; 1 g saturated fat; 1 mg cholesterol; 232 mg sodium; 3 g dietary fiber; 6 g sugar
(note: nutritional analysis uses reduced fat type salad dressing)