Warm Bean and Spinach Salad
|Fresh spinach||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)|
|Italian dressing||2⁄3 Cup (10.67 tbs)|
|Garlic pepper||1⁄4 Teaspoon|
|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.