White Bean and Spinach Salad

Course Salads

Ingredients in this Recipe

1 small red onion, quartered and thinly sliced
1 teaspoon Italian seasoning
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons Dijon mustard
3 cups cooked no salt added cannellini beans (from 2 (15 ounce) cans beans, drained and rinsed)
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed