Tossed Greens and White Bean Salad

  • Prep 10 min
  • Total 10 min
  • Ingredients 6
  • Servings 8

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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