So the beans and feta don't break up too much, gently toss the mixture with your hands.
3 cups (1-inch) diagonally cut asparagus
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steam the asparagus, covered, 2 minutes or until crisp-tender.
Rinse asparagus with cold water, and drain.
Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.
Combine the juice and remaining ingredients in a small bowl; stir well with a whisk.
Pour over asparagus mixture; toss gently to coat.
Yield 4 servings (serving size: 1 cup)
Nutritional Information CALORIES 150(28% from fat); FAT 4.7g (sat 2.4g,mono 1.5g,poly 0.4g); PROTEIN 9.3g; CHOLESTEROL 13mg; CALCIUM 132mg; SODIUM 531mg; FIBER 5.9g; IRON 2.1mg; CARBOHYDRATE 20g
Spinach Salad with Warm Bacon and Apple Cider Dressing (from Food Network.com)
10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped
2 teaspoons olive oil
1/2 red onion, sliced (about 1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper
Place spinach into a large bowl.
Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently.
Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet.
Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes.
Put onions and mushrooms on top of the spinach.
Add apple cider and vinegar to the skillet and turn the heat up to medium-high.
Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup.
Whisk in mustard, salt and pepper, to taste.
Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated.
Sprinkle the bacon on top and serve.
Total Fat 18g
Saturated Fat 5g