/ Source: TODAY
Servings: 4
Serving size: 2 cups
INGREDIENTS
Dressing
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, crushed
Salad
- 4 cups chopped spinach
- 2 cups chopped tomato (about 1 pound)
- 2 cups chopped yellow tomato (about 1 pound)
- 1/2 cup chopped red onion
- 1 teaspoon chopped fresh or 1Ú4 teaspoon dried rosemary
- Two 15.5-ounce cans cannellini beans or other white beans, rinsed and drained
DIRECTIONS
To prepare dressing, combine first 5 ingredients in a jar; cover tightly and shake vigorously.
To prepare the salad, combine spinach and the remaining ingredients in a bowl. Pour dressing over salad, tossing to coat.
NUTRITIONAL INFORMATION
CALORIES 207 (28% from fat)
FAT 6.4g (sat 0.8g, mono 3.8g, poly 0.8g)
PROTEIN 9.1g
CARB 29.9g
FIBER 11.5g
CHOL 0mg
IRON 4.3mg
SODIUM 489mg
CALC 89mg