White Bean-and-Asparagus Salad
This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.
Yield
6 servingsPrep
15 minCook
1 1/12 hrsReady
1⅓ hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
fresh, trimmed |
|
| 7 | each |
tomatoes
dried |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
brown mustard
spicy |
* |
| 1 | teaspoon |
sage
dried rubbed |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 19 | ounces |
beans
anned cannellini, rinsed and drained |
|
| ¼ | cup |
red onion
chopped |
|
| 2 | teaspoons |
capers
drained |
*
|
| 5 | ounces |
mixed salad greens
gourmet mixed |
|
| 1 | tablespoon |
Parmesan cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
fresh, trimmed |
|
| 7 | each |
tomatoes
dried |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
water
|
|
| 5 | ml |
brown mustard
spicy |
* |
| 5 | ml |
sage
dried rubbed |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 549.1 | ml/g |
beans
anned cannellini, rinsed and drained |
|
| 59 | ml |
red onion
chopped |
|
| 1E+1 | ml |
capers
drained |
*
|
| 144.5 | ml/g |
mixed salad greens
gourmet mixed |
|
| 15 | ml |
Parmesan cheese
shredded |
|
Directions
Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water.
Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside.
Plunge asparagus into ice water to stop the cooking process; drain.
Cut asparagus into 1-inch pieces, and chill until ready to use.
Chop tomatoes.
Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat.
Cover and chill 1 hour.
Serve asparagus mixture over salad greens; sprinkle with cheese.
