Healthy Eating

Cannellini Beans and Spinach Salad With Mustard serves four

2 Tbsp. Dijon Mustard

3 tbsp. red wine vinegar

scant 1/2 cup olive oil

6 shallots, finely chopped

1 3/4 pounds canned cannellini beans drained and rinsed

2 tbsp. chopped thyme

2 tbsp. chopped parsley

5 1/3 cups chopped spinach

salt and pepper

Combine the mustard and vinegar in a bowl and set aside. Reserve 2 Tbsp. of olive oil and heat the remainder in a wide pan. Add the shallots and cook over low heat, stirring occasionally for 5 minutes, until softened and translucent. Stir in the Cannellini bean and add the mustard-flavored vinegar and olive oil. Season with salt and pepper and add the thyme, parsley, and spinach. Cook, stirring continuously until the spinach has wilted. Remove from heat and serve immediately.

 

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