Beans-N-Greens Salad Recipe - Cooking Index
Beans-N-Greens Salad Recipe - Cooking Index
| 1 | Escarole - chopped | |
| 1 | Green or red leaf lettuce - chopped | |
| 1 | Cannellini beans - (15 oz) - drained | |
| 1/2 | Red onion - chopped | |
| 2 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Sugar |
| 1/4 cup | 59ml | Red wine vinegar |
| 1/3 cup | 78ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
This recipe yields 4 servings.
Tidbit: Clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E11) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.