Tomato, White Bean, and Arugula Salad with Roasted Garlic Vinaigrette

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Tomato, White Bean, and Arugula Salad with Roasted Garlic Vinaigrette

 

Recipe By :Andrea Chesman

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vinaigrette:

1 bulb garlic

3 tablespoons extra-virgin olive oil

3 tablespoons dry white wine

1 tablespoon red wine vinegar

Salt

Salad:

3 cups cooked cannellini (white kidney) beans

4 medium to large ripe tomatoes -- cut in wedges

12 cups torn arugula -- (8 ounces)

1/2 cup thinly sliced Vidalia or similar sweet

onion

2 teaspoons capers

 

YIELD: 3 To 6 SERVINGS

 

Sweet tomatoes, peppery arugula, and nutty roasted garlic combine in this

delicious salad. Serve it as a starter for a pasta meal or as a main course

accompanied by a crusty loaf of bread.

 

To make the vinaigrette, preheat the oven to 450 degrees. Remove the papery

outer skin of the garlic and slice the top off the bulb to expose the tips of

the cloves. Place in a small bowl and pour in enough water to cover the bottom

of the bowl by about 1/4 inch. Roast for about 30 minutes, until the garlic is

soft and browned, but not charred. Remove the garlic from the water and set

aside until cool enough to handle. (You can speed the cooling process by

separating the cloves.) Remove the cloves from the papery skins. Combine in a

blender with the olive oil, wine, vinegar, and salt to taste, and process until

smooth.

 

In a large salad bowl, combine the beans and tomatoes. Add the dressing and toss

to mix well. (You can hold the salad at this point for about an hour.)

 

To serve, make a bed of arugula on individual plates. Spoon the beans and

tomatoes over the greens. Scatter the onions and capers on top. Serve at once.

 

Calories 447 * Protein 20 gm * Fat 16 gm * Percent of calories from fat 30% *

Cholesterol 0 mg * Dietary fiber 14 gm * Sodium 114 mg * Calcium 222 mg

 

 

 

 

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 132 Calories; 14g Fat (97.4% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

18mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0