Whole Food Recipe {White Bean Salad}

I thought it was time to share another recipe with you! This salad is what we had for dinner last night. We wanted something light, simple and quick.
Meal white bean saladWhite Bean & Spinach Salad

2 15oz cans of White Northern Beans
4 cups of Spinach Leaves, tough stems removed
Kale, one bunch
2 1/2 tablespoons Dijon Mustard
2 1/2 tablespoons Apple Cider Vinegar
1 teaspoon Italian Seasoning
Package of extra firm Tofu

Cut up kale and put in large salad bowl, add the spinach leaves and mix with the kale. Drain the beans and add them to the salad. Crumble the Tofu over the salad and mix in. In a separate bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the salad and mix in. Serve immediately or chill until ready to use.

The dressing has a very tart taste, so you may want to make that to taste. Cody loved it, but I thought it was to strong.

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We did change the recipe a bit from the original recipe I found on Whole Foods Market. We decided to try adding the Tofu. It's a great way to add more protein to the meal. It was really good. The dressing is made from Dijon Mustard & Apple Cider Vinegar....

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We also added some nutritional yeast seasoning on top of the salad, which kinda is like adding "cheese" without using diary. The dressing was really tart, but Cody loved it. Next time I will have him make it with less mustard.....

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It was a really yummy salad! I plan to add chick-peas and sunflower seeds next time.
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