Name: Fiber-Packed Spicy White Bean & Spinach Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 (15-ounce) cans no-salt-added cannellini beans, rinsed; 0.33 cup whole-milk plain yogurt; 0.75 teaspoon ras el hanout; 0.5 teaspoon refrigerated garlic paste; 0.5 teaspoon salt; 0.5 teaspoon honey; 2 tablespoons extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1 tablespoon harissa paste; 1 (5 ounce) package baby spinach; 1 cup julienned carrots; 0.25 cup unsalted roasted almonds, chopped; 3 tablespoons golden raisins

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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