6 Tbsp lite balsamic vinaigrette dressing divided kraft
19 oz .5 can cannellini beans rinsed canned
2 Tbsp basil fresh chopped
1 plum tomatoes seeded chopped
2 Tbsp onions red finely chopped
1 lb skin-on salmon fillets
Equipment
grill
aluminum foil
Directions
Drizzle 2 Tbsp. dressing over fish in shallow dish. Refrigerate 30 min. Meanwhile, combine beans, tomatoes, onions, basil and 2 Tbsp. of the remaining dressing.
Heat grill to medium heat; cover grate with foil.
Place fish, skin-sides down, on foil.
Grill 10 to 15 min. or until fish flakes easily with fork. Toss spinach with remaining dressing; place on 4 serving plates. Top with fish and bean mixture.
