Baby greens are the solution when you want to make a salad without a lot of prep. They have
tender stems, so you don’t have to trim them—plus the leaves are already bite-size!
HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
- 225 g yellow or green beans, trimmed
- 1 bag (170 g) baby spinach
- 3 tbsp extra-virgin olive oil
- 1 small red or sweet onion, thinly sliced
- 225 g cremini mushrooms
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp dried thyme
- 1 cup rinsed drained canned chickpeas
- 3 tbsp white wine vinegar
- 4 hard-cooked eggs, quartered
- 3 tbsp shaved Asiago cheese
PREPARATION
- In a saucepan of boiling water, blanch beans until tender-crisp, about 2 minutes
- Drain beans and set aside
- Place spinach in a large bowl and set aside
- In a large skillet, heat oil over medium-high heat
- Sauté onion until tender, about 5 minutes
- Add mushrooms, garlic, salt, pepper, and thyme to the skillet and cook, stirring occasionally, until mushrooms are tender and no liquid remains, about 7 minutes
- Add beans, chickpeas, and vinegar to the skillet and cook until heated through, about 3 minutes
- Add the mixture to the spinach, tossing to wilt and coat
- Arrange the salad on plates
- Top with eggs and sprinkle with Asiago.
NUTRITIONAL INFORMATION, PER SERVING: about 352 cal, 18 g pro, 18 g total fat (4 g
sat. fat), 32 g carb, 10 g fibre, 190 mg chol, 530 mg sodium, 814 mg potassium.
% RDI: 18% calcium, 31% iron, 51% vit A, 15% vit C, 76% folate.
TIP FROM THE TEST KITCHEN
Sweet onions aren’t as pungent as cooking, white or red
onions, which makes them a great choice for delicately
flavoured salads. There are many varieties; Vidalia and
Walla Walla are common ones.
