Italian White Bean-and-Artichoke Salad

Randy Mayor
Try to handle this salad as gently as possible so the canned beans will hold their shape.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 343
Caloriesfromfat 36 %
Fat 13.5 g
Satfat 5.2 g
Monofat 6.5 g
Polyfat 1.5 g
Protein 17.4 g
Carbohydrate 38.6 g
Fiber 6.1 g
Cholesterol 15 mg
Iron 5.3 mg
Sodium 727 mg
Calcium 285 mg

Ingredients

Vinaigrette:
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Salad:
6 cups thinly sliced spinach (about 5 ounces)
2 cups green bell pepper strips
3/4 cup (3 ounces) diced sharp provolone cheese
1/2 cup diagonally sliced celery
1/2 cup vertically sliced red onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14-ounce) can artichoke hearts, drained and quartered

Preparation

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently.

Note:

July 2000