Monday, March 29, 2010

Italian White Bean and Artichoke Salad

My husband went to New Orleans and all he brought me was a round of Italian bread – and I couldn’t be happier because that means Muffulettas for dinner!

I needed something light and healthy with some texture to go with our sandwiches tonight, and found a recipe for an Italian White Bean and Artichoke Salad on Cooking Light that fit the bill. I modified the recipe a bit – omitting the bell pepper and increasing the garlic and red onion.

Italian White Bean and Artichoke Salad


For the vinaigrette

  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons best quality extra-virgin olive oil
  • 1 teaspoon tomato paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
For the salad:
  • 6 cups thinly sliced spinach (about 5 ounces)
  • 3/4 cup (3 ounces) diced sharp provolone cheese
  • 1/2 cup diagonally sliced celery
  • 3/4 cup vertically sliced red onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 (19-ounce) can cannellini beans or other white beans, drained and rinsed
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  1. To prepare the vinaigrette, whisk together the ingredients in a small bowl.
  2. Combine spinach, cheese, celery, onion, herbs and beans in a large bowl.
  3. Drizzle the salad with the vinaigrette, and toss gently to combine.
Yield: 6-8 side salads
Prep time: 15 minutes
Cook time: --

I knew the kids would not eat a lot of the salad, so I combined the ingredients without the spinach, then halved the mixture and put some aside for lunch later this week. I also halved the dressing. I think it will make a great brown bag lunch combined with a packet of tuna. When we were ready to eat, I topped it with 3 cups of the spinach and tossed to combine. It was the perfect accompaniment to out fabulous sandwiches.

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