Baby greens are the solution when you want to make a salad without a lot of prep. They have tender stems, so you don't have to trim them–plus the leaves are already bite-size!
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2009
MethodIn saucepan of boiling water, blanch beans until tender-crisp, about 2 minutes. Drain and set aside.
Meanwhile, place spinach in large bowl; set aside.
In large skillet, heat oil over medium-high heat; sauté onion until tender, about 5 minutes.
Add mushrooms, garlic, salt, pepper and thyme; cook, stirring occasionally, until mushrooms are tender and no liquid remians, about 7 minutes.
Add beans, chickpeas and vinegar to skillet; cook until heated through, about 3 minutes. Add to spinach, tossing to wilt and coat.
Arrange salad on plates. Top with eggs; sprinkle with Asiago.
Tip from The Test Kitchen: Sweet onions aren't as pungent as cooking white or red onions, which makes them a great choice for delicately falvoured salads. There are many varieties; Vidalia and Walla Walla are common ones.
Nutritional facts Per serving: about
- Sodium 530 mg
- Protein 18 g
- Calories 352.0
- Total fat 18 g
- Potassium 814 mg
- Cholesterol 190 mg
- Saturated fat 4 g
- Total carbohydrate 32 g
- Iron 31.0
- Folate 76.0
- Calcium 18.0
- Vitamin A 51.0
- Vitamin C 15.0