Prep 10 mins
Cook 0 mins
This is a very garlicky salad. A nice fast dinner. A slight adaptation from a recipe in "Weight Watchers Miracle Foods" cookbook. Each serving is 3 points as written. Though I suggest a tad more sauce, which would make the points go up a smidge. Red onion is preferred because of the milder taste. If you like the taste of raw onion, then yellow is fine too. The original recipe called for serving it immediately. I like to let it sit a few minutes so the tastes will meld, but it would not keep for more then an hour or 2. If you don't have baby greens, spinach would be excellent.
- 532.32 ml baby greens
- 425.24 g can navy beans
- 118.29 ml sliced onion
- 14.79 ml olive oil
- 14.79 ml apple cider vinegar
- 1 garlic clove, minced (or more to taste)
- 1.23 ml salt
- 0.59 ml pepper
- Chop the greens finely.
- Mix them, the rinsed and drained beans, and the onion in a bowl.
- In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
- Add the salt and pepper and mix it all well.
- Add the dressing to the greens and toss it together.
- Let it sit about 5 minutes so the tastes will meld.
This was very unexpectadly great. I need to balance my carbs and protein and this one did the trick. I made the bean and dressing part (great northern beans) and doubled the dressing (I might triple it next not sure yet) and just toss with salad green when ready.
This is just oh so tasty if you like garlic like I do. I used 1-1/2 cloves of garlic and I mixed the dressing with the beans and onion about 1/2 an hour before serving when I quickly tossed the baby greens through. This will be a favourite for me, thanks ladypit.
YUMMY recipe! Made with baby spinach (no clue how much...I just kept adding it until it looked good), red onion, baby white beans, and red wine vinegar (all personal prefs). After sitting in the fridge overnight it made a FABULOUS lunch with a bagel. I'll definitely be making this again! Thanks for sharing!