"Perfect for a light dinner, this typical Tuscan white bean and spinach salad is topped with a breaded tilapia fillet and lemony cream sauce." — PHILADELPHIA Cooking Creme
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olive oil, divided
sliced red onion
packed baby spinach leaves
1 (19 ounce) can
white kidney beans, rinsed
4 (4 ounce)
1 (10 ounce) tub
PHILADELPHIA Light Herb and Garlic Cooking Creme
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