White Bean Salad with Feta and Lemon-Garlic Vinaigrette

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons whole-milk plain strained Greek-style yogurt
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, grated
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
• 3 cups loosely packed baby spinach
• 1 pint cherry tomatoes, halved
• 2 small shallots, sliced
• 3 tablespoons chopped fresh dill
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted chopped walnuts