Tuscan-Style Cannellini Salad: Difference between revisions
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=== Date === | === Date === | ||
June 13, 2007 | June 13, 2007 | ||
June 20, 2007 | |||
=== Source === | === Source === | ||
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=== Notes === | === Notes === | ||
Serve with 4 beef tenderloin steaks | Serve with: 4 beef tenderloin steaks; grilled or baked salmon | ||
=== Nutritional Information === | === 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 | With 4 beef tenderloin steaks: 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 | ||
Revision as of 00:55, 21 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
1 teaspoon 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 plum tomato, rosemary, parsley, balsamic vinegar, garlic, olive oil, and cannellini beansin a large bowl, stirring well. Sprinkle 1/4 teaspoon saltand 1/4 teaspoon black pepperover bean mixture; stir to combine.
Yield
4 servings, serving size 1/2 cup
Date
June 13, 2007 June 20, 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; grilled or baked salmon
Nutritional Information
With 4 beef tenderloin steaks: 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
