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Full Online Book HomeLearning KitchenBeansandgrains - Salad - White Bean, Tomato And Spinach Salad
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Beansandgrains - Salad -  White Bean, Tomato And Spinach Salad Post by :getsafenow Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3152

Click below to download : Beansandgrains - Salad - White Bean, Tomato And Spinach Salad (Format : PDF)

Beansandgrains - Salad - White Bean, Tomato And Spinach Salad

Dressing:
2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, crushed

Salad:
4 cups chopped spinach
2 cups chopped tomato (about 1 pound)
2 cups chopped yellow tomato (about 1 pound)
1/2 cup chopped red onion
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 cans (15.5 ounces, each) cannellini beans or other white beans, rinsed and drained


To prepare dressing, combine first 5 ingredients in a jar; cover tightly, and shake vigorously.

To prepare the salad, combine spinach and the remaining ingredients in a bowl. Pour dressing over salad, tossing to coat. Yield: 4 servings

(serving size: 2 cups).
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Beansandgrains - Barley-broccoli Salad Beansandgrains - Barley-broccoli Salad

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1 C. water 1/8 tsp. salt 1/2 C. barley 1 C. coarsely chopped fresh broccoli 1/3 C. oil free or reg. Italian dressing 1 1/4 C. chopped tomatoes 1/4 C. shredded carrot 2 TBS. diced onion (more or less to taste)2 TBS. diced green pepper Bring water and salt to boil in a medium saucepan; add barley, and cover. Reduce heat and simmer for 15 min. or until barley is tender and water is absorbed. Combine broccoli and dressing. Add barley, tomatoes and next 4 ingredients, toss gently. Cover and chill at least 30 min. Serve on lettuce (opt). 128 cal.
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Tomatillo Vinaigrette: 1 cup fresh tomatillos, chopped (about 5 large) 2 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon white wine vinegar 2 tablespoons minced seeded jalapeno pepper coarse salt to taste Salad: 1 cup soft wheat berries pr spelt berries 5 cups water 1/4 teaspoon coarse salt 1 large yellow bell pepper, julienned (about 1 cup) 1 cup pear or cherry tomato halves 1 medium avocado, chopped (about 1 cup) 5 cups mixed greens or shredded romaine lettuce 2 tablespoons pine nuts, toasted (optional) Whisk together the tomatillos, lime juice, oil, vinegar, jalapeno, and salt. Place the wheat
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