7. This Fiber-Packed White Bean & Spinach Salad Is Ready in Just 10 Minutes
In this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend which features cinnamon, cumin, turmeric, ginger, cardamom and ground black and red pepper. If you prefer a creamier texture, gently mash some of the beans as you stir everything together. The bean salad is served on a bed of lightly dressed spinach that pairs well with the beans, but also grilled chicken or steak kabobs on another night.
Ingredients
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ⅓ cup whole-milk plain yogurt
- ¾ teaspoon ras el hanout
- ½ teaspoon refrigerated garlic paste
- ½ teaspoon salt
- ½ teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 tablespoon harissa paste
- 1 (5 ounce) package baby spinach
- 1 cup julienned carrots
- ¼ cup unsalted roasted almonds, chopped
- 3 tablespoons golden raisins
Directions
Combine beans, yogurt, ras el hanout, garlic paste, salt and honey in a medium bowl; stir to incorporate, coarsely mashing beans, if desired.
Whisk oil, vinegar and harissa together in a large bowl. Add spinach, carrots, almonds and raisins; toss to coat. Serve the spinach mixture with the bean salad.
To make ahead
Refrigerate bean salad (Step 1) in an airtight container for up to 3 days.
8. Strawberry Spinach Salad with Avocado & Walnuts
Serve this summery strawberry spinach salad alongside soup or a half sandwich, or top with grilled chicken or roasted salmon for a complete and easy healthy meal.
Ingredients
- 3 cups baby spinach
- 1 tablespoon finely chopped red onion
- ½ cup sliced strawberries
- 2 tablespoons vinaigrette, such as Annie’s Light Raspberry Vinaigrette
- ¼ medium avocado, diced
- 2 tablespoons toasted walnut pieces
Directions
Combine spinach, onion, and strawberries in a medium bowl. Drizzle with vinaigrette; toss to coat. Top with avocado and walnuts.