White Bean Salad With Basil Pesto Dressing
Ingredients
The pesto
-
1
cup
fresh basil leaves
-
1
cup
fresh spinach leaves
-
⅔
cup
parmesan cheese (freshly shredded)
-
½
cup
pine nuts
-
2
cloves
garlic (crushed)
-
¼
cup
olive oil
The salad
-
5
cups
fresh spinach leaves
-
1
15 ounce can
white cannellini beans (drained and rinsed)
-
1
large
tomato (diced)
-
to taste
salt
-
to taste
pepper
-
to garnish
extra parmesan cheese (shredded)
Instructions
- Combine the basil, spinach, parmesan, pine nuts, garlic, and olive oil in a food processor and puree until smooth.
- Arrange the remaining spinach, beans, and tomato on a large platter.
- Add dollops of the pesto, season with salt and pepper, and garnish with parmesan before serving.
Nutrition Facts (estimated)
Servings
6
Calories
213
Total fat
20g
Total carbohydrates
3g
Total protein
7g
Sodium
194mg
Cholesterol
10mg
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