Tuscan-Style Cannellini Salad: Difference between revisions

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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650
=== Ingredients ===
=== Ingredients ===
2 cups chopped plum tomato (about 1/2 pound)
2 cups chopped plum tomato (about 1/2 pound)
Line 16: Line 15:
=== Rating ===
=== Rating ===
Recipe Rating based on a scale of 1-5:
Recipe Rating based on a scale of 1-5:
 
Erin - 4 Good; will make again
1 Not very good; not recommneded
Jerry - 4 Good; will make again
2 Not a favorite
Ava - n/a
3 Okay; has procedural or ingredient issues; may make again or improve
4 Good; will make again
5 Favorite


=== Procedure ===
=== Procedure ===
Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.
Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.


=== Yield ===
4 servings, serving size 1/2 cup
=== Date ===
June 13, 2007
=== Source ===
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650
Cooking Light, MAY 2007


Yield
=== Prep Time ===
=== Notes ===
15 minutes
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray


=== Cook Time ===
N/A


4 servings (serving size: 1 steak and 1/2 cup bean mixture)
=== Notes ===
Nutritional Information
Serve with 4 beef tenderloin steaks.


=== Nutritional Information ===
CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); PROTEIN 27.7g; CHOLESTEROL 71mg; CALCIUM 59mg; SODIUM 700mg; FIBER 4.6g; IRON 3.4mg; CARBOHYDRATE 18.2g
CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); PROTEIN 27.7g; CHOLESTEROL 71mg; CALCIUM 59mg; SODIUM 700mg; FIBER 4.6g; IRON 3.4mg; CARBOHYDRATE 18.2g
Cooking Light, MAY 2007

Revision as of 00:10, 14 June 2007

Ingredients

2 cups chopped plum tomato (about 1/2 pound) 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley 2 tablespoons balsamic vinegar 2 teaspoons bottled minced garlic 1 teaspoon extravirgin olive oil 1 (16-ounce) can cannellini beans, rinsed and drained 3/4 teaspoon salt, divided 3/4 teaspoon cracked black pepper, divided


Description

Rating

Recipe Rating based on a scale of 1-5: Erin - 4 Good; will make again Jerry - 4 Good; will make again Ava - n/a

Procedure

Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.

Yield

4 servings, serving size 1/2 cup

Date

June 13, 2007

Source

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650 Cooking Light, MAY 2007

Prep Time

15 minutes

Cook Time

N/A

Notes

Serve with 4 beef tenderloin steaks.

Nutritional Information

CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); PROTEIN 27.7g; CHOLESTEROL 71mg; CALCIUM 59mg; SODIUM 700mg; FIBER 4.6g; IRON 3.4mg; CARBOHYDRATE 18.2g

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