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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

White Bean Salad with broccoli and asparagus Recipe

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This recipe for White Bean Salad with broccoli and asparagus is from Candice's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c canned cannelloni beans, rinsed
1 bunch asparagus, blanched in broth
2 c broccoli, separated into little trees, blanched in broth
11/2 c grape tomatoes, halved
2/3 c kalamata olives, pitted and halved

Vinaigrette
1/2 c fresh basil leaves or 2 T dried
1/2 c fresh parsley
3-4 cloves garlic
2T pine nuts, toasted
1/2 c olive oil
2/3 c vinegar, champagne, apple, red wine, white etc.
1/2 t salt
1/2 t pepper

Place beans, asparagus, broccoli, tomatoes, and olives in a large bowl.
Make vinaigrette by combining basil, parsley, garlic, pine nuts, and olive oil in blender. Coarse blend. Pour into small bowl and whisk in vinegar, salt and pepper. Add to salad, saving some to pass. Chill or serve at room temperature.
Directions:
Directions:
See above.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can add Farro, if desired, cook in broth.

 

 

 

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