Spinach & White Beans Salad
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 2 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
- 1 onion, halved, thinly sliced
- 6 cloves garlic, minced
- 1 can (15 oz.) navy beans, rinsed
- 1 Tbsp. chopped fresh thyme
- 1/2 tsp. paprika
- 4 cups torn fresh spinach, divided
- 2 slices cooked OSCAR MAYER Turkey Bacon, cut into 1/2-inch pieces
- dash ground black pepper
- Drain tomatoes, reserving 1/3 cup liquid.
- Heat 1 Tbsp.
- dressing in large skillet on medium heat.
- Add onions and garlic; cook and stir 3 min.
- or until onions are crisp-tender.
- Add tomatoes, reserved liquid, beans, thyme and paprika; mix well.
- Cook and stir 2 min.
- or until heated through.
- Stir in 3 cups spinach; cook 30 sec.
- or just until wilted, stirring constantly.
- Remove from heat.
- Stir in bacon and remaining spinach; spoon into 4 individual serving bowls.
- Drizzle with remaining dressing; sprinkle with pepper.
tomatoes, kraft lite raspberry vinaigrette dressing, onion, garlic, navy beans, thyme, paprika, fresh spinach, turkey bacon, ground black pepper
Taken from www.kraftrecipes.com/recipes/spinach-white-beans-salad-186830.aspx (may not work)