Spinach, Prosciutto And Bean Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: White beans, soaked over- night and drained
1 1/4 tsp: Salt,
1/4 tsp: Pepper,
1: Italian bread loaf,
6 tbsp: Olive oil, or less, (or sub. part apple juice or gelatin thickener)
2 tbsp: Red wine vinegar,
1: Garlic clove, minced
1 tsp: Dijon mustard,
1 lbs: Fresh spinach leaves, rinse- ed and patted dry
8 slice: Proscuitto, trimmed and cut into slivers
1/3 cup: Sun-dried tomatoes in oil, well-drained,patted dry and thinly sliced
2 tbsp: Chopped fresh parsley,
Directions:
Place beans in a large saucepan and add cold water to cover. Bring to a
boil, then lower the heat and cook for 30 minutes. Add 1 ts of the salt
and continue simmering for 30 - 40 minutes more, or until tender. Drain
and let cool.
Preheat oven to 350. Wrap the bread in foil and place in the oven for 10
minutes to warm through.
Meanwhile, place the oil, vinegar, garlic, mustard, and remaining seasoning
in a screw top jar and shake until the dressing is thoroughly combined.
Divid the spinach leaves among 4 serving plates. Top with the proscuitto
and the beans. Arrange the sun-dried tomatoes on top and drizzle the
dressing over each. Sprinkle with the parsley and serve with the warm
bread.
Note: In season, arugula leaves can replace the spinach
Lindas note: For a picnic, pack elements seperately and assemble at the
site, just before serving. Serve bread a room temp, with softened butter
to spread as desired, or flavored olive oil for dipping.
From: _Sun-Dried Tomatoes_ by Broderick, from the library of Linda Shogren
Source from luhu.jp
boil, then lower the heat and cook for 30 minutes. Add 1 ts of the salt
and continue simmering for 30 - 40 minutes more, or until tender. Drain
and let cool.
Preheat oven to 350. Wrap the bread in foil and place in the oven for 10
minutes to warm through.
Meanwhile, place the oil, vinegar, garlic, mustard, and remaining seasoning
in a screw top jar and shake until the dressing is thoroughly combined.
Divid the spinach leaves among 4 serving plates. Top with the proscuitto
and the beans. Arrange the sun-dried tomatoes on top and drizzle the
dressing over each. Sprinkle with the parsley and serve with the warm
bread.
Note: In season, arugula leaves can replace the spinach
Lindas note: For a picnic, pack elements seperately and assemble at the
site, just before serving. Serve bread a room temp, with softened butter
to spread as desired, or flavored olive oil for dipping.
From: _Sun-Dried Tomatoes_ by Broderick, from the library of Linda Shogren
Source from luhu.jp