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Bean Salad w/Gorgonzola Bruschetta




Source of Recipe


Internet


List of Ingredients




Bruschetta:
1/2 cup (2 ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

Salad:
2 cans (19 ounces each) cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (10 ounces) mixed salad greens


Recipe



Preheat oven to 350°F. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.

Whisk mayonnaise, vinegar, Equal, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

Makes 16 servings.

* May substitute canned Great Northern Beans

** May substitute 6 packets Equal sweetener