Bean, Mushroom and Wilted Spinach Salad
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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:
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:
- California Spinach Salad
- Mandarin Spinach Salad
- Spinach Sprout Salad
- Radish and Spinach Salad
- Glossy Spinach Salad
Source : Canadian Living Magazine: July 2009
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