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

1. Drain tomatoes, reserving 1/3 cup liquid.
2. Heat 1 Tbsp.
3. dressing in large skillet on medium heat.
4. Add onions and garlic; cook and stir 3 min.
5. or until onions are crisp-tender.
6. Add tomatoes, reserved liquid, beans, thyme and paprika; mix well.
7. Cook and stir 2 min.
8. or until heated through.
9. Stir in 3 cups spinach; cook 30 sec.
10. or just until wilted, stirring constantly.
11. Remove from heat.
12. Stir in bacon and remaining spinach; spoon into 4 individual serving bowls.
13. 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)