This is the salad that I ate along with my spaghetti and turkey meatballs from the last post. It was really tasty, and very filling (lots of fiber). I needed a change from my usual arugula-only salad. You can add in/subtract out any of the ingredients, and it will still be a salad, and probably still taste good. Plus, you will feel good after eating it. Make it tonight!
Tip: you can use the leftover artichokes and white beans to make crostini or soup (or another salad).
Artichoke and White Bean Salad
Serves 2
Prep Time: 7 minutes
Ingredients
Salad:
about 1 cup (half 15 oz can) quartered artichoke hearts, rinsed and drained
about 1 cup (half 15 oz can) cannellini beans (white beans), rinsed and drained
1-2 scallions, white and green parts sliced thinly
1-2 tablespoons crumbled feta cheese
1 few kalamata olives (optional)
1 cup arugula
Dressing:
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil (can use olive oil)
sprinkle of salt and pepper
Mix all of the salad ingredients in a medium-large bowl.
 |
| I forgot to take a picture with the arugula in the salad! Pretend it’s there. |
In a separate bowl, mix the dressing ingredients. Whisk together. Taste it, and add more vinegar/oil/salt if desired.
Add about half of the dressing to the salad, and toss. Add more dressing if desired. Serve!
I know I'm late, but I'm finally trying to catch up on my Google Reader. This sounds awesome, and easy. I'll be making it at some point for sure.