Spinach & Tomato Salad

A unique salad with spinach, tomato and kidney beans.

  • Servings: 2
  • Cook Time: 15 Min
  • Main Ingredient: Beans

Ingredients

  • 1 2.1 oz. box ready-to-serve bacon
  • 1/2 European cucumber
  • 1 15.5 oz. can Joan of Arc® Light Red Kidney Beans (rinsed and drained)
  • 12 oz. baby spinach
  • 1 pt. grape tomatoes (halved if large)
  • 1 small red onion (thinly sliced)
  • 1/4 cup olive oil
  • 1/4 cup ketchup
  • 2 Tbsp. Regina® White Wine Vinegar
  • 1 Tbsp. honey
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Accent ® Flavor Enhancer

Directions

Re-heat bacon slices according to package directions; cool slightly. Cut cucumber lengthwise in half; cut crosswise into thin slices. In large bowl, toss cucumber slices, beans, spinach, tomatoes and red onion. Divide mixture evenly between 4 salad plates; drizzle with dressing. Crumble bacon over salads. Serve immediately. Makes 4 accompaniment servings. Dressing: Into small glass jar, measure 1/4 cup olive oil, 1/4 cup ketchup, 2 tablespoons Regina ® White Wine Vinegar, 1 tablespoon honey, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon Accent® Flavor Enhancer. Place lid securely on jar; shake vigorously until well-blended. Makes about 2/3 cup.