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Randy Mayor Photo by: Randy Mayor

Italian White Bean-and-Artichoke Salad

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

Cooking Light JULY 2000

  • Yield: 4 servings (serving size: 2 cups)

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.

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 36%
  • Fat: 13.5g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 17.4g
  • Carbohydrate: 38.6g
  • Fiber: 6.1g
  • Cholesterol: 15mg
  • Iron: 5.3mg
  • Sodium: 727mg
  • Calcium: 285mg
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Italian White Bean-and-Artichoke Salad recipe

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