Spinach, White-Bean, And Red-Onion Salad – a delicious recipe with country bread, bacon, red onions, wine vinegar, beans, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat the oven to 450u00b0. Put the bread on a baking sheet and toast until lightly browned, turning once, about 5 minutes.
2
In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
3
Add the onions to the bacon fat and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add 2 tablespoons of the vinegar, the beans, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently and remove from the heat.
4
Put the spinach in a large glass or stainless-steel bowl. Add the remaining tablespoon of vinegar and 1/2 teaspoon each of salt and pepper, the oil, and the bacon to the bowl and toss. Stir half of the bean mixture into the spinach and put the salad on plates. Top each slice of toasted bread with the remaining bean mixture and serve with the salad.
5
Wine Recommendation: The complex combination of flavors and textures in this salad is best accompanied by a simple, crisp, and fruity red wine for contrast. Beaujolais would be our first choice, but Valpolicella, Bardolino, or even a Provencal rose will work as well.
651
kcal
Calories
22
g
Fat
78
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 3/4- inch-thick slices country bread or sourdough bread, 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips, 2 red onions, sliced thin, 3 tablespoons wine vinegar, and more.
Yes, Spinach, White-Bean, And Red-Onion Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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