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    Italian White Bean-and-Artichoke Salad

    Source of Recipe


    Cooking Light-7/00


    List of 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 can (19-ounce) cannellini beans or other white beans, drained
    • 1 can (14-ounce) artichoke hearts, drained and quartered


    Instructions


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

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

    3. Yield: 4 servings (serving size: 2 cups).



 

 

 


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