Skip Navigation LinksHome > August 2009 - Volume 3 - Issue 3 > Artichoke, Red Bell Pepper, And White Bean Salad On Fresh Sp...
HEART Insight:
doi: 10.1097/01.HEARTI.0000359351.64183.97
Departments: The Hungry Heart/Salad Days

Artichoke, Red Bell Pepper, And White Bean Salad On Fresh Spinach Leaves

Free Access
Collapse Box


Feelin' hot, hot, hot? These quick and easy salads are light and refreshing — and will get you out of the kitchen fast!

Serves 8; ½ cup artichoke mixture and ½ cup spinach per serving

Figure. This recipe ...
Figure. This recipe ...
Image Tools

A sprinkling of feta cheese enhances this quick-to-fix red, white and green salad.

Back to Top | Article Outline

1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped

½ 15-ounce can no-salt-added navy beans, rinsed and drained

½ medium red bell pepper, finely chopped

⅓ cup finely chopped red onion

3 tablespoons crumbled fat-free feta cheese

3 tablespoons light Italian salad dressing

1 teaspoon dried oregano, crumbled

2 garlic cloves, minced

4 cups fresh baby spinach (about 4 ounces)

In a medium bowl, stir together all the ingredients except the spinach. Spread the spinach on salad plates. Top with the artichoke mixture.

Cook's Tip: If this is more salad than you need at one time, you can halve all the ingredients.

Back to Top | Article Outline
Nutrition Analysis

(per serving)

Calories 57

Total Fat 0.5g

Saturated Fat 0.0g

Trans Fat 0.0g

Polyunsaturated Fat 0.0g

Monounsaturated Fat 0.0g

Cholesterol 0mg

Sodium 209mg

Carbohydrates 10g

Fiber 2g

Sugars 2g

Protein 3g

Back to Top | Article Outline
Dietary Exchanges

½ carbohydrate

© 2009 American Heart Association, Inc.