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Prep 10min
Total10min
Ingredients6
Servings8
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Ingredients
1
(10-oz) pkg. Italian-blend mixed salad greens
1
(19-oz.) can Progresso™ Cannellini Beans, drained and rinsed
1/2
cup thinly sliced fresh fennel bulb
1/4
cup light olive or vegetable oil
2
tablespoons cider vinegar
1
teaspoon Dijon mustard
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Steps
1
In large bowl, combine salad greens, beans and fennel.
2
In small bowl, combine oil, vinegar and mustard; blend well. Pour dressing over salad; toss gently to coat.
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Cannellini beans are large white Italian kidney beans. They are used extensively in Italian salads and soups.
Fennel, also called Florence fennel has a large bulbous base, long, pale-green stems and feathery bright-green leaves. Fennel bulb is eaten like a vegetable. The bulb is sliced and added raw to salads or cooked in soups and gratins.
Italian-blend salad greens are a mixture of radicchio, romaine and leaf lettuces. Look for packaged greens near the lettuce in the produce department.
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No nutrition information available for this recipe
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