Fit foods Friday: Protein Salad

I love to eat fresh salads but sometimes they lack the protein my body is craving for fuel and energy. When I come I across a salad recipe that has added protein I always give it a try. In this salad the beans are the perfect amount of protein. This is a quick and easy recipe and the vinaigrette can even be made ahead of time and stored in the fridge so you can have it ready to go when you are ready to make your salad.

White bean and Spinach Salad

Ingredients

• Vinaigrette
• 1 small red onion, slice thin
  3 minced clove(s) garlic
  6 tablespoons lemon juice 
  1/2 teaspoon salt
  1/4 cup olive oil
  
  
  Salad
  45 oz. white beans, rinse and drain
  1 1/2 cups baby spinach
  black peppercorns

Instructions

Combine onion, garlic, lemon juice, and salt in a large serving bowl; stir well. Heat oil in a small skillet over medium-high heat until just warm, about 2 minutes. Slowly and carefully pour warm oil over onion mixture (it will sizzle a bit). Stir well to combine and let sit at room temperature for 20 minutes, stirring occasionally. Add beans and spinach to the vinaigrette, and toss well to coat. Season with pepper to taste and serve.

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