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[edit] Ingredients
2 ½ |
|
2 |
tablespoons olive oil |
1 |
teaspoon tomato paste |
¼ |
teaspoon salt |
⅛ |
teaspoon black pepper |
1 |
garlic clove minced |
6 |
cups thinly sliced spinach about 5 cups |
2 |
cups green bell pepper strips |
¾ |
cup diced sharp Provolone cheese (3-ounces) |
½ |
cup diagonally sliced celery |
½ |
cup vertically sliced red onion |
2 |
tablespoons chopped fresh basil |
1 |
tablespoon chopped fresh parsley |
19 |
ounces canned cannellini beans or other white |
|
beans drained |
14 |
ounces canned artichoke hearts drained and |
|
quartered |
[edit] Preparation
Step 1 |
FOR THE VINAIGRETTE: Combine ingredients in a small bowl; stir with a whisk. |
Step 2 |
FOR THE SALAD: Combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently. 4 servings. |
Step 3 |
NOTES : Try to handle this salad as gently as possible so the canned beans will hold their shape. |
[edit] About Italian White Bean and Artichoke Salad
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