| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Diced carrot |
| 3 | T | Red wine vinegar |
| 2 | T | Olive oil |
| 1/4 | t | Salt |
| 1/4 | t | Dried basil |
| 1/8 | t | Dried thyme |
| 1/8 | t | Crushed red pepper |
| 1/8 | t | Rubbed sage |
| 1/8 | t | Black pepper |
| 2 | Cloves garlic, minced | |
| 1 | c | Diced yellow bell pepper |
| 1/2 | c | Thinly sliced green onions |
| 10 | Cherry tomatoes, quartered | |
| 32 | oz | Cannellini beans or other |
| white beans rinsed and | ||
| drained | ||
| 4 | c | Torn curly endive |
INSTRUCTIONS
Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside. Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Yield: 4 servings (serving size: 1-1/2 cups bean mixture and 1 cup endive). Per serving: 930 Calories; 10g Fat (9% calories from fat); 58g Protein; 162g Carbohydrate; 0mg Cholesterol; 225mg Sodium Serving Ideas : Spoon onto individual endive-lined salad plates. Recipe by: Cooking Light, April 1995, page 114 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1345
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 0mg
Sodium: 412.9mg
Potassium: 7216.6mg
Carbohydrates: 234.2g
Fiber: 60.1g
Sugar: 1.6g
Protein: 88.9g