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White Bean and Broccolini Salad

  • Servings:

    Serves 2 to 16 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

2 Tbsp.extra virgin olive oil
1 1/2 tsp. Inspirations Dill Dijon Mustard
1 1/2 cloves garlic
1 Tbsp. red wine vinegar
1 1/2 tsp. worcestershire sauce
1/2 tsp. capers
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/32 tsp. crushed red pepper
1/2 bunch broccolini
1 (15.5-oz.) can cannellini beans
1/2 red bell pepper, chopped
White Bean and Broccolini Salad

Directions

1. Put olive oil, mustard, mashed garlic, vinegar, Worcestershire sauce, drained capers, kosher salt, freshly ground pepper and crushed red pepper flakes, in a blender or food processor. Process until smooth, about 10 to 15 seconds on medium speed, making sure garlic is completely minced. Set aside.
2. Combine broccolini, cut into 1-inch long pieces; drained and rinsed cannellini beans; and seeded and chopped bell pepper in a large bowl and toss with the prepared dressing. Refrigerate until needed.
3. Before serving, give the salad a good stir.
Source: Hannaford fresh Magazine, July - August 2006

Nutrition

Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 750 kcal (38%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 10 g (50%)
Cholesterol 0 mg (0%)
Sodium 660 mg (28%)
Total Carbohydrates 121 g (40%)
Dietary Fiber 43 g (172%)
Protein 47 g (78%)
Vitamins
Vitamin A 726 IU (2%)
Vitamin C 42 mg (47%)
Minerals
Calcium 339 mg (26%)
Iron 21 mg (117%)
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