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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).