White Bean, Tomato and Spinach Salad with Basil Dressing
Ingredients:
For the salad:
- 3 cups (90 g) loosely packed baby spinach
- 1 cup (152 g) grape tomatoes (halved lengthwise)
- 1 3/4 cups (313 g) cooked white beans, or one 15-ounce (425-g) can white beans, drained and rinsed
- 1/4 cup (34 g) pine nuts, toasted (see note below)
- Salt, to taste (optional)
- Black pepper, to taste (optional)
For the dressing (makes about ½ cup):
- 1/2 cup (12 g) loosely packed fresh basil leaves
- 1/2 cup (8 g) loosely packed fresh parsley leaves
- Juice of 1 lemon (about 2 tablespoons)
- 3 Tbsp olive oil
- 1 Tbsp water
- 1 garlic clove
- 1 tsp nutritional yeast
- 1/8 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large bowl, combine spinach, tomatoes, beans and pine nuts.
- In a food processor fitted with the S blade, place basil, parsley, lemon juice, oil, water, garlic, nutritional yeast and salt. Process until smooth.
- Gently toss salad with dressing. Season to taste with salt and black pepper, if desired. Enjoy immediately.
Notes:
To toast pine nuts: Preheat oven or toaster oven to 350°F (180°C). Place pine nuts on a baking sheet and bake for 4–-5 minutes, or until lightly golden.
Simplify this recipe: Use toasted pine nuts instead of toasting your own and use pre-peeled garlic.
Storage tip: Salad is best consumed right away. Dressing will keep in an airtight container in the refrigerator for up to 1 week.
Make it nightshade-free: Substitute 1 cup (110 g) shredded carrots (about 2 carrots) for the grape tomatoes.
Nutrition Information Per Serving:
547 calories, 31.7 g total fat, 4.6 g saturated fat, 6.9 g polyunsaturated fat, 18.8 g monounsaturated fat, 0 mg cholesterol, 219 mg sodium, 1602 mg potassium, 51.2 g total carbohydrates, 14.7 g fiber, 5.2 g sugar, 20.7 g protein, 18% calcium, 50% iron
Â
