What you need

6 Tbsp.  KRAFT Lite Balsamic Vinaigrette Dressing, divided
4 skin-on salmon fillets (1 lb.)
1 can  (19 oz.) cannellini beans, rinsed
1 plum tomato, seeded, chopped
2 Tbsp.  finely chopped red onions
2 Tbsp.  chopped fresh basil
6 cups  tightly packed baby spinach leaves

Make it

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.

Kraft kitchens tips

Prepare using KRAFT Creamy Balsamic Dressing.
Substitute 1 can (15 oz.) chickpeas (garbanzo beans) or white kidney beans for the cannellini beans.


Courtesy of Kraft Recipes