Radicchio and white bean salad

6 Servings

Ingredients

QuantityIngredient
1tablespoonMinced shallot
215-oz cans small white
Beans, drained, rinsed and
Drained again
16-oz head radicchio, leaves
Separated, shredded
1smallRed bell pepper, stemmed,
Seeded and minced
cupFinely minced parsley
10Kalamata olives, pitted,
Coarsely chopped
3tablespoonsRed wine vinegar
1teaspoonMinced garlic
1teaspoonGrainy mustard
2tablespoonsOlive oil
¼teaspoonSalt
Freshly ground black pepper
To taste

Directions

1. Put the shallot into a small bowl and cover with water. Let sit 10 minutes to reduce the acidity. Drain and press with paper towel to remove excess moisture.

2. Combine the shallots with the drained white beans. Stir in the radicchio, bell pepper, parsley and olives.

3. Put the vinegar, garlic, mustard, olive oil, salt and several grindings black pepper into a small jar. Shake to blend. Pour over the salad, stirring to blend. Serve at room temperature.

Data per serving: Calories.....170 Carbohydrates.....23g Monounsaturated fat....3g Protein.......7g Sodium..........515mg Polyunsaturated fat....1g Fat...........6g Saturated fat......1g Cholesterol...........0mg

Adapted from "The Greens Book" by Susan Belsinger and Carolyn Dille.

Submitted By CHERYL <FEATHERS@...> On THU, 15 JUN 1995 145359 ~0700 (PDT)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini