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
- 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
- To prepare the vinaigrette, whisk together the ingredients in a small bowl.
- Combine spinach, cheese, celery, onion, herbs and beans in a large bowl.
- Drizzle the salad with the vinaigrette, and toss gently to combine.
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.