Radicchio and white bean salad

Yield: 6 Servings

Measure Ingredient
1 tablespoon Minced shallot
2 \N 15-oz cans small white
\N \N Beans, drained, rinsed and
\N \N Drained again
1 \N 6-oz head radicchio, leaves
\N \N Separated, shredded
1 small Red bell pepper, stemmed,
\N \N Seeded and minced
⅓ cup Finely minced parsley
10 \N Kalamata olives, pitted,
\N \N Coarsely chopped
3 tablespoons Red wine vinegar
1 teaspoon Minced garlic
1 teaspoon Grainy mustard
2 tablespoons Olive oil
¼ teaspoon Salt
\N \N Freshly ground black pepper
\N \N To taste

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

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