Italian White Bean and Artichoke Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous. Ingredients:
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 |
6 cups baby spinach, thinly sliced |
2 cups bell peppers, sliced thinly |
3 ounces asiago cheese, diced |
1/2 cup celery, sliced diagonally |
1/2 cup red onion, sliced vertically |
2 tablespoons fresh basil, chopped |
1 tablespoon fresh parsley, chopped |
1 (19 ounce) can cannellini beans, drained and rinsed |
1 (12 ounce) jar marinated artichoke hearts, drained |
Directions:
1. Combine first 6 ingredients in a small bowl whisk.
2. Combine spinach and remaining ingredients in large bowl.
3. Drizzle with vinaigrette.
4. Toss gently.
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