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Tossed Greens and White Bean Salad

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Tossed Greens and White Bean Salad
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 8
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Looking for a vegetable salad made using Progresso® Cannellini Beans? Then check out this tossed greens and white bean salad recipe that’s ready in just 10 minutes.

Ingredients

1
(10-oz) pkg. Italian-blend mixed salad greens
1
(19-oz.) can Progresso™ Cannellini Beans, drained and rinsed
1/2
cup thinly sliced fresh fennel bulb
1/4
cup light olive or vegetable oil
2
tablespoons cider vinegar
1
teaspoon Dijon mustard

Directions

  • 1 In large bowl, combine salad greens, beans and fennel.
  • 2 In small bowl, combine oil, vinegar and mustard; blend well. Pour dressing over salad; toss gently to coat.
Tips  

Cannellini beans are large white Italian kidney beans. They are used extensively in Italian salads and soups. Fennel, also called Florence fennel has a large bulbous base, long, pale-green stems and feathery bright-green leaves. Fennel bulb is eaten like a vegetable. The bulb is sliced and added raw to salads or cooked in soups and gratins. Italian-blend salad greens are a mixture of radicchio, romaine and leaf lettuces. Look for packaged greens near the lettuce in the produce department.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
69
Daily Value
Total Fat
0g
1%
(
Saturated Fat
0g
0%
)
Sodium
224mg
9%
Potassium
95mg
3%
Total Carbohydrate
12g
4%
(
Dietary Fiber
4g
16%
,
Sugars
2g
)
Protein
5g
Daily Value*:
Vitamin C
7%
7%
Calcium
5%
5%
Iron
8%
8%
*Percent Daily Values are based on a 2,000 calorie diet.
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