I've been eating this salad at lot lately, and I'm thoroughly enjoying the season's first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend's tree - regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado - that will save you 7.5g fat per serving. However, I don't recommend it because the avocado compliments the creamy texture of the beans so nicely.
Spinach White Bean Salad with Meyer Lemon Vinaigrette
Adapted from Cooking Light, June 2010 recipe
Time: Less than 30 minutes active and total
Price: About $13.00 total; $3.25 per serving
Nutrition (per serving):
Saturated fat: 6.4g
8 oz bunch fresh spinach, ends trimmed, washed well, and chopped
1 cup red onion, sliced very thin
1 pint (about 3/4lb) grape or cherry tomatoes, halved
1 avocado, sliced
1 cup cannellini/white beans, drained and rinsed
4 oz feta, crumbled
3 Tbsp lemon juice
2 Tbsp good quality EVOO
1 Tbsp dijon mustard
1 garlic clove, minced
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp salt
1. Combine all the salad ingredients in a large bowl and toss well.
2. Whisk together the dressing ingredients until well combined. Spoon over top and toss salad or serve on the side.