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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Yield: Serves 4 - 2 cups per serving.
Recipes
Warm Spinach Bean Salad
| Nutrition Information | |
| Calories: | 210 |
| Total Fat: | 2.5g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 200mg |
| Carbohydrates: | 34g |
| Dietary Fiber: | 9g |
| Sugars: | 11g |
| Protein: | 9g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 250mg (25%) |
| Iron: | 4.5mg (25%) |
This delicious salad features spinach tossed with a bean salad.
6 cups fresh ready-to-serve spinach
15-ounce can kidney beans, rinsed and drained
1/2 red onion, sliced thin
1 cup fresh green beans, stemmed and halved
15-ounce can stewed diced tomatoes
4 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
Black pepper to taste
4 tablespoons parmesan cheese
Place spinach in large mixing bowl.
Combine kidney beans, red onion, green beans, tomatoes, vinegar and seasonings in large microwave container. Microwave on high for 10 minutes or until mixture comes to a boil, stirring once or twice (you can also heat over stove in small sauce pan).
Toss warm bean mixture and parmesan cheese with spinach. Serve in high pile in the center of a large plate.
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