Italian Bean Salad with Escarole

Cooking Light
6 servings (serving size: about 2 1/2 cups)

Ingredients

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Salad:
2 cups diced tomato
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
12 cups torn escarole
1 1/2 cups thinly sliced fennel bulb (about 1 bulb)
3/4 cup thinly sliced red onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup thinly sliced fresh basil
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon fennel seeds
Vinaigrette:
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
1 teaspoon honey
1/8 teaspoon black pepper

Preparation

To prepare salad, combine first 10 ingredients in a bowl; cover and chill 30 minutes.

To prepare vinaigrette, combine the oil and remaining ingredients in a small bowl, stirring with a whisk. Add to salad; toss well.

Created date

July 1999

Nutritional Information

Calories 290
Caloriesfromfat 28 %
Fat 9.1 g
Satfat 1.8 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 14.4 g
Carbohydrate 41.8 g
Fiber 5.9 g
Cholesterol 3 mg
Iron 5.1 mg
Sodium 330 mg
Calcium 212 mg