The Pioneer Woman Tasty Kitchen
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Cannellini Bean Bacon Spinach Salad

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Level: Easy

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Description

Warm bacon dressing on a cannellini bean-topped spinach salad. Hearty enough for dinner, light enough for lunch.

Ingredients

  • 3 slices Applewood Smoked Bacon, Diced
  • 1 whole Medium Onion, Sliced
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Sugar
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 1 teaspoon Fresh Rosemary, Chopped
  • ⅓ cups Apple Cider Vinegar (preferably Organic)
  • 6 cups Baby Spinach
  • Parmesan Cheese, For Topping
  • Chopped Fresh Parsley For Garnish

Preparation

In a large, skillet over medium heat, add bacon and cook until bacon is begins to crisp. Add onions, garlic, sugar, and red pepper flakes. Cook, stirring occasionally, until onions begin to soften, about 10 minutes.

Add beans, rosemary, vinegar, and salt and pepper to taste. Increase heat to medium high and boil to thicken the sauce slightly and heat the beans.

To serve, place spinach on a plate and top with bean and bacon mixture. Sprinkle with Parmesan cheese and garnish with parsley.

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