Ingredients
4 cups fresh spinach
1 15-ounce can (drained) cannellini beans
1/2 red onion, thinly sliced
1/2 cucumber, diced
1/4 cup crumbled feta cheese (optional)
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt to taste
Instructions
Wash and dry spinach leaves
Combine spinach, beans, red onion, and cucumber in a large bowl
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and salt
Pour dressing over salad (you can toss 2 days in advance)
Top with crumbled feta just before serving
Notes
Make ahead: Prepare dressing separately and store salad in a sealed container for up to 2 days
For vegan version, omit feta
Add lemon zest to dressing for extra brightness
Chill salad 5 minutes before serving or assemble at room temperature
- Prep Time: 15
- Category: Mediterranean Table
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g