Spinach & Tomato Salad

Salad consisting of spinach, tomatoes and bacon!

  • Servings: 4
  • Cook Time: 20 mins
  • Main Ingredient: Spinach

Ingredients

  • 1 2.1 oz. box ready-to-serve bacon
  • 1/2 European cucumber
  • 1 15.5 oz. can Joan Of Arc® Light Red Kidney Beans (rinsed and drained)
  • 12 oz. baby spinach
  • 1 pint grape tomatoes (halved, if large)
  • 1 small red onion (thinly sliced)
  • 1/4 cup olive oil
  • 1/4 cup ketchup
  • 2 Tbsp. Regina® White Wine Vinegar
  • 1 Tbsp. honey
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Accent® Flavor Enhancer

Directions

Re-heat bacon slices according to package directions; cool slightly. Cut cucumber half lengthwise in half; cut crosswise into thin slices. In large bowl, toss cucumber slices, beans, spinach, tomatoes and red onion. Divide mixture evenly between 4 salad plates; drizzle with dressing. Crumble bacon over salads. Serve immediately. Makes 4 accompaniment servings. *Dressing: Into small glass jar, measure 1/4 cup olive oil, 1/4 cup ketchup, 2 Tbsp. Regina ® White Wine Vinegar, 1 Tbsp. honey, 1/2 tsp. Worcestershire sauce and 1/4 tsp. Accent® Flavor Enhancer. Place lid securely on jar; shake vigorously until well-blended. Makes 2/3 cup.

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