This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!
Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.
1 tablespoon pine nuts
6-8 ounces fresh baby spinach leaves
2/3 cup cannellini beans, rinsed and drained
1/3 cup roasted red bell peppers, cut into julienne slices
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Place the spinach in a large bowl. Add the vinaigrette to the spinach, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.
Top the spinach with the cannellini, roasted peppers, and toasted pine nuts. Toss lightly, and serve.
-- 4 servings