Ingredients
1
tablespoon olive or vegetable oil
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon pepper
4
cups bite-size pieces spinach leaves
1/4
cup red wine vinaigrette or Italian dressing
2
tablespoons bacon flavor bits
Preparation
Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.
