Bean, Mushroom and Wilted Spinach Salad Bean, Mushroom and Wilted Spinach Salad

Bean, Mushroom and Wilted Spinach Salad IMAGE Image by: Bean, Mushroom and Wilted Spinach Salad IMAGE Author: Canadian Living

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



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.

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
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Lunch & Dinner

Bean, Mushroom and Wilted Spinach Salad