Yield: 4 Servings
|¾ cup||Diced carrot|
|3 tablespoons||Red wine vinegar|
|2 tablespoons||Olive oil|
|¼ teaspoon||Dried basil|
|⅛ teaspoon||Dried thyme|
|⅛ teaspoon||Crushed red pepper|
|⅛ teaspoon||Rubbed sage|
|⅛ teaspoon||Black pepper|
|2 \N||Cloves garlic, minced|
|1 cup||Diced yellow bell pepper|
|½ cup||Thinly sliced green onions|
|10 \N||Cherry tomatoes, quartered|
|32 ounces||Cannellini beans or other white beans, rinsed and drained|
|4 cups||Torn curly endive|
Bring ¼ cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.
Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving size: 1-½ cups bean mixture and 1 cup endive).
Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein; 162g Carbohydrate; 0mg Cholesterol; 225mg Sodium Serving Ideas : Spoon onto individual endive-lined salad plates.
Recipe by: Cooking Light, April 1995, page 114 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.