Baby Kale & Cannellini Bean Salad
Prep: 10 minutes
Cook: 10 minutes • Serves: 4
1/4cup chopped walnuts
1can (15.5 ounces) reduced sodium cannellini beans, drained and rinsed
1/4cup plus 2 tablespoons garlic & basil vinaigrette
8cups baby kale
1avocado, peeled, pitted and sliced
1can (15.5 ounces) reduced sodium cannellini beans, drained and rinsed
1/4cup plus 2 tablespoons garlic & basil vinaigrette
8cups baby kale
1avocado, peeled, pitted and sliced
1. In large skillet, toast walnuts over medium heat 5 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
2. In same skillet, cook beans and 2 tablespoons vinaigrette over medium heat 5 minutes or until lightly browned, stirring occasionally.
3. In large bowl, gently toss kale, bean mixture and remaining 1/4 cup vinaigrette; serve topped with avocado and walnuts. Makes about 10 cups.
Approximate nutritional values per serving:
330 Calories, 23g Fat (3g Saturated), 0 mg Cholesterol, 415mg Sodium, 26g Carbohydrates, 12g Fiber, 11g Protein