Delicious salad that is both chilled and warm from the sauteed spinach. Fresh Mozzarella make this a great and semi-filling dinner salad that goes well with a heavier meal to balance things out in terms of portion control.
Things You'll Need
1 1/2 Cups cooked white beans or 1 15 oz can drained and rinsed.
1 large red or yellow bell pepper, diced
4 oz. Fresh Mozzarella, torn into pieces
2 TBSP White Wine Vinegar
5 Oil packed sun dried tomatoes, diced and some of the oil reserved.
1/4 Cup Chopped Black Olives
1 medium onion , diced
1 clove Garlic, minced.
2 TBSP Fresh Parsley, chopped
1 TBSP Olive Oil
1/2 Cup diced yellow bell pepper
2 TBSP onion, minced
3 cloves garlic, minced
1 lb baby spinach
For the salad, Toss together the beans, peppers, mozzarella, 1 TBSP Vinegar, 1 TBSP sun dried tomato oil, and then set aside.
Stir together the tomatoes, olives, onion, parsley, garlic, and rest of Vinegar in a small bowl. Stir into the beans.
Saute bell pepper ad onions until browned. Add garlic and stir 30 seconds. Add spinach in batches until wilted.
Serve the Spinach over the top of bean mixture.