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Bean, Mushroom and Wilted Spinach Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Bean, Mushroom and Wilted Spinach Salad

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

Ingredients

  • 8 oz yellow beans or green beans, trimmed
  • 1 bag (6 oz/170 g) baby spinach leaves
  • 3 tbsp extra-virgin olive oil
  • 1 small sweet onion, thinly sliced
  • 8 oz cremini mushrooms
  • 1 garlic clove, minced
  • 1/4 tsp salt and pepper
  • 1/4 tsp dried thyme
  • 1 cup canned chickpeas, drained and rinsed
  • 3 tbsp white wine vinegar
  • 4 hard-cooked eggs, quartered
  • 3 tbsp 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.


More spinach salad recipes:

Source : Canadian Living Magazine: July 2009

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