White Bean-vegetable Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Diced carrot,
3 tbsp: Red wine vinegar,
2 tbsp: Olive oil,
1/4 tsp: Salt,
1/4 tsp: Dried basil,
1/8 tsp: Dried thyme,
1/8 tsp: Crushed red pepper,
1/8 tsp: Rubbed sage,
1/8 tsp: Black pepper,
2 Cloves: garlic, minced
1 cup: Diced yellow bell pepper,
1/2 cup: Thinly sliced green onions,
10: Cherry tomatoes, quartered
32 ounce: Cannellini beans or other white beans, rinsed and drained
4 cup: Torn curly endive,
Directions:
Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1
minute. Drain; set aside.
Combine vinegar and the next 8 ingredients (vinegar through garlic) in a
large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green
onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving
size: 1-1/2 cups bean mixture and 1 cup endive).
Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein;
162g Carbohydrate; 0mg Cholesterol; 225mg Sodium
Serving Ideas : Spoon onto individual endive-lined salad plates.
Recipe by: Cooking Light, April 1995, page 114
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
minute. Drain; set aside.
Combine vinegar and the next 8 ingredients (vinegar through garlic) in a
large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green
onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving
size: 1-1/2 cups bean mixture and 1 cup endive).
Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein;
162g Carbohydrate; 0mg Cholesterol; 225mg Sodium
Serving Ideas : Spoon onto individual endive-lined salad plates.
Recipe by: Cooking Light, April 1995, page 114
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Salads