Italian Bean Salad with Escarole

Name: Italian Bean Salad with Escarole
Yield: 6 servings (serving size: about 2 1/2 cups)
Ingredients: 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

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Yield

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

Ingredients

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

How to Make It

Step 1

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

Step 2

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

Italian Bean Salad with Escarole

Ingredients

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Italian Bean Salad with Escarole

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Nutritional Information

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