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| Tangy Bean and Spinach Salad | |||||||
| 1 (15-ounce) can pinto or lima beans, rinsed and drained 1 cup cauliflower florets 1 cup chopped red bell pepper 1 small avocado, pitted, peeled and cubed 2 green onions, sliced 1/2 cup fat-free sweet and sour dressing 4 cups baby spinach leaves 1 (11-ounce) can Mandarin orange segments, drained 2 tablespoons sunflower seeds, toasted (optional) Combine beans, cauliflower, bell pepper, avocado and green onions in a salad bowl. Pour dressing over all and toss. Add spinach and oranges and toss again. Sprinkle with sunflower seeds before serving, if desired. Makes 4 servings. |
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