Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
213
Calories
4g
Protein
15g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive or vegetable oil
- 2 garlic cloves, minced
- 4 cups spinach, torn into bite sized pieces
- 2 cups tomatoes, chopped
- 1/2 cup red or yellow onion, chopped
- 1 teaspoon fresh rosemary, chopped
- Two 15.5 ounce cans Canellini beans or other type of white beans, drained and rinsed
Directions
1
1.Make the dressing: Add the vinegar, black pepper, salt, oil and garlic into an airtight container. Seal and shake until combined.
2
2.In a large serving bowl, toss the rest of the ingredients until combined. Add the dressing and toss until well-coated then serve.
Recipe sourced from
fandom