Italian White Bean-and-Artichoke Salad

2 Reviews
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Randy Mayor
Yield
4 servings (serving size: 2 cups)
July 2000
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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