This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
10 Ounce, washed
Canned white kidney beans
15 Ounce, rinsed (ProgressoÂ® cannellini beans)
Red bell pepper
1 1⁄2 Cup (24 tbs), coarsely chopped (1 large sized)
2⁄3 Cup (10.67 tbs)
Shredded mozzarella cheese
2 Ounce (1/2 cup)
1. Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
2. Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
3. Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.