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White Bean and Roasted Red Pepper Salad
Number of Servings: 12
Serving Size: 1/3 cup bean mixture + 3/4 cup spinach
This salad packs vitamins and minerals into each bite.
|of 15oz can no-salt-added navy beans, rinsed and drained||0.50|
|grape cherry tomatoes, quartered||1 cup|
|(1/2 oz) loosely packed baby spinach, coarsely chopped||1 cup|
|chopped roasted red peppers||0.50 cup|
|pitted kalamata olives, coarsely chopped||8|
|chopped fresh basil leaves||2 Tbsp|
|medium garlic clove, minced||1|
|canola oil||1 Tbsp|
|cider vinegar||1 Tbsp|
|(1 1/2 oz) loosely packed baby spinach leaves||3 cups|
Combine beans, tomatoes, chopped spinach, peppers, olives, basil, and garlic in a medium bowl.2:
To serve, add canola oil and vinegar. Using a rubber spatula, toss ingredients gently, yet thoroughly, until well coated. Place equal amounts of whole spinach leaves on four salad plates and spoon bean mixture on top.
|Calories from Fat 40|
|Total Fat 4g|
|Saturated Fat 0g|
|Dietary Fiber 4g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Starch 1 Vegetable|
The Heart-Smart Diabetes Kitchen
American Diabetes Association
Bring the taste of fresh, natural ingredients and wholesome meals to your table. Featuring 151 recipes made with canola oil - one of the healthiest cooking oils available - this cookbook will allow you to serve dishes that are low in saturated fat and cholesterol but high in flavor in no time. It's just what the doctor, and your inner chef, ordered.
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