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White Bean-and-Asparagus Salad

 

This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.
15

Yield

6

servings

Prep

15

min

Cook

1 1/12

hrs

Ready

1⅓

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 17222% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 607mg 25%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 33%
Sugars g
Protein 16g
Vitamin A 34% Vitamin C 39%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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