This salad is light and fresh and perfect for a summer dinner party. The dressing, beans and croutons can all be made in advance and tossed together just before serving. A simply good salad that anyone can make; and a hit anytime you make it.
My husband likes to take any leftovers (minus the croutons) and cook them. They are great as a side, or mixed with pasta for a complete lunch.
Spinach and White Bean Salad
Prep Time: 20 min Cooking and Cooling Time: 40 min Serves: 8
- 10 oz. spinach
- 1 can (15 oz) white beans
Tomato Basil Dressing:
- 1 medium tomato
- 2-6 Tablespoons of lemon juice, depending on taste
- 2 green onions
- 4-6 Tablespoons olive oil
- 5-6 Large basil leaves
- 1/2 baguette of french bread, cut into 1 inch cubes
- 3-6 Tablespoons olive oil
- 1 cup Parmesan Cheese, grated
Preheat oven to 350
Lightly steam canned beans in small pot with steamer basket. Set aside to cool.
Toss bread cubes with olive oil, cheese and pepper.
Bake croutons at 350 for 25 min.
Remove croutons from oven and set aside to cool.
In blender add tomato, olive oil, lemon juice, green onion, basil and pepper blend pureed.
In large bowel toss spinach and beans with dressing.
Sprinkle on croutons.