Spinach Salad with Beets, Beans & Feta
Salty feta, briny olives and earthy beets give a Greek feel to this vegetarian spinach dinner salad recipe. We prefer the taste and texture of freshly cooked white beans, but you can skip that step and use 2 cups rinsed canned white beans instead. If you have a special olive oil, now's the time to break it out.
Make Ahead Tip: Prepare beans, beets & vinaigrette; refrigerate in separate containers for up to 1 day. Bring to room temperature before assembling the salad.
Soak dry beans to ensure even cooking. Place in a bowl, cover with at least 2 inches of cold water and soak for 12 to 24 hours. Or, if you're in hurry, use the “quick-soak” method. Place beans in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain before cooking.
1 1/2 starch, 2 vegetable, 1 lean meat, 4 1/2 fat