Beans-n-Greens Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels[ in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.] Ingredients:
1 head escarole, chopped |
1 head green or red leaf lettuce, chopped |
1 (15-ounce) can cannellini beans, drained |
1/2 red onion, chopped |
2 cloves garlic, minced |
2 tablespoons sugar |
1/4 cup red wine vinegar |
1/3 cup extra-virgin olive oil |
salt and pepper |
Directions:
1. Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
2. In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
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