I had a cold soup and sandwiches planned for dinner tonight but it wasn't hot and the kids didn't nap so we wound up with this instead. It was easy and good. Plus, I skipped what appears to be a main ingedient and it was just fine.
1 package (10 oz) washed fresh spinach
1 can cannellini beans, rinsed and drained (Also called Great Northern Beans)
1 large bell pepper, coarsley chopped (I didn't have one)
2/3 cup Italian dressing (Since we're on a one year salad dressing ban I made my own with the Pampered Chef thing)
1/4 tsp garlic pepper (Skipped this too)
1/2 cup shredded mozzarella cheese (2 oz) Or a few fistfuls if your kids are too fussy to mess with measuring cups and scales!
1. Remove large stems from spinach, tear spinach into bite-size pieces. Place in large bowl (seems like that goes without saying) Add beans and set aside.
2. Heat bell pepper and dressing to boiling in 1 qt. saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occassionally. Stir in garlic pepper if you have some. So I pretty much just heated up the dressing ...
3. Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Matt, who is supportive yet struggles with the Meatless Monday concept, suggested we have this salad regularly. With bacon. From Victor's. Or, Carlton Farms. So, not on Mondays.
- Recipe from Betty Crocker's Good and Easy Cookbook