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Bean and Cherry Tomato Spinach Salad

This salad is loaded with healthy ingredients and bursting with flavor. Featuring spinach, garlic, tomatoes, beans, onions, mushrooms and more, it is sure to become one of your summer favorites. Skip the crumbled bacon to make a still delicious vegan version.

Ingredients

2 tablespoons red wine vinegar
2 tablespoons prepared mustard such as Dijon mustard
2 cloves garlic, finely chopped
1/8 teaspoon Himalayan or sea salt
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 cans (15 ounces) white beans, drained and rinsed
2 cups cherry tomatoes, halved
1/4 cup flat-leaf parsley, chopped
8 cups spinach & spring mix salad
1 medium red onion, sliced
4 ounces white mushrooms, thinly sliced
8 slices fully cooked bacon*

*For the healthiest recipe, use organic additive free bacon or turkey bacon - or else leave out the bacon for a vegan version of this salad.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper. Gradually whisk in oil until mixture thickens. Set aside.

2. In a medium-size bowl, mix together beans, tomatoes, parsley and 2 tablespoons of the dressing.

3. Place salad blend, onion and mushrooms in a large bowl and toss with the remaining dressing. Divide among 4 plates and top with bean mixture. Crumble 2 slices worth of fully cooked bacon each plate.

Makes 4 servings

Per Serving: cal. (kcal) 306, Fat, total (g) 16, chol. (mg) 12, sat. fat (g) 3, carb. (g) 32, fiber (g) 10, pro. (g) 12, sodium (mg) 730

Original recipe and image source: http://www.recipe.com/bean-cherry-tomato-spinach-salad/

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