Bean, Mushroom and Wilted Spinach Salad
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Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 352 |
| pro | 18 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 32 g |
| fibre | 10 g |
| chol | 190 mg |
| sodium | 530 mg |
| potassium | 814 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 31% |
| vit A | 51% |
| vit C | 15% |
| folate | 76% |
Suggested Recipes
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8 oz (250 g) yellow or green beans, trimmed
1 bag (6 oz/170 g) baby spinach leaves
3 tbsp (45 mL) extra-virgin olive oil
1 small sweet onion, thinly sliced
8 oz (250 g) cremini mushrooms
1 clove garlic, minced
1/4 tsp (1 mL) each salt, pepper and dried thyme
1 cup (250 mL) canned chickpeas, drained and rinsed
3 tbsp (45 mL) white wine vinegar
4 hard-cooked eggs, quartered
3 tbsp (45 mL) shaved asiago cheese
Preparation:
In saucepan of boiling water, blanch beans until tender-crisp, about 2 minutes. Drain and set aside.
Meanwhile, place spinach in large bowl; set aside.
Meanwhile, in large skillet, heat oil over medium-high heat; sauté onion until tender, about 5 minutes.
Add mushrooms, garlic, salt, pepper and thyme; cook until mushrooms are tender and golden, about 7 minutes.
Add beans, chickpeas and vinegar; heat through. Add to spinach, tossing to wilt and coat.
Arrange salad on plates. Top with eggs; sprinkle with cheese.
Meanwhile, place spinach in large bowl; set aside.
Meanwhile, in large skillet, heat oil over medium-high heat; sauté onion until tender, about 5 minutes.
Add mushrooms, garlic, salt, pepper and thyme; cook until mushrooms are tender and golden, about 7 minutes.
Add beans, chickpeas and vinegar; heat through. Add to spinach, tossing to wilt and coat.
Arrange salad on plates. Top with eggs; sprinkle with cheese.
Tags:
Salads and Salad Dressings; Vegetables; Beans and Legumes; Eggs; Cheese/Other Dairy; Boil/Simmer; Skillet; Make It Tonight;
Source
Canadian Living Magazine: July 2009
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