No-Cook White Bean Salad with Feta & Lemon-Garlic Vinaigrette

2 T. lemon juice

2 T. whole-milk plain Greek yogurt

1/2 t. Dijon mustard

1 small clove garlic, minced

1/4 t. coarsely ground black pepper

1/4 t. salt

1/4 c. extra-virgin olive oil

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained

3 c. loosely packed baby spinach

1 pint cherry tomatoes, halved 

2 small shallots, sliced

3 T. chopped fresh dill

1/2 c. crumbled feta cheese

1/4 c. toasted chopped walnuts

Whisk together lemon juice, yogurt, Dijon mustard, garlic, pepper, and salt in a large bowl. While whisking constantly, slowly stream in olive oil until combined. Add white beans, spinach, tomatoes, shallots, and dill; gently toss until evenly coated. Sprinkle with feta and walnuts. 

Serves 4.

Adapted from EatingWell.com.