Tested till perfect Minestrone Salad

Minestrone Salad

Serve with sliced tomatoes.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 10 small 10smallnew red potatonew red potatoes, scrubbed and quartered
  • 1 cup 1cupyellow beanyellow beans or green beans, trimmed
  • 1/2 cup 1/2cuplight mayonnaise
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/4 cup 1/4cuplemon juice
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 dash 1dashhot pepper sauce
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 6 cups 6cupstorn mixed salad greens
  • 1 cup 1cupthinly sliced red onionred onions
  • 1 1zucchinizucchinis, diced
  • 1 1carrotcarrots, diced
  • 1 1celery stalkcelery stalks, diced
  • 1/4 cup 1/4cupchopped fresh parsley
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In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 12 minutes. With slotted spoon, transfer to plate; let cool.

Return water to boil; cook beans, covered, until tender-crisp, about 4 minutes. Chill under cold water; drain well.

In large bowl, whisk together mayonnaise, cheese, lemon juice, garlic, salt, pepper and hot pepper sauce. Add potatoes, beans, chickpeas, greens, red onion, zucchini, carrot, celery and parsley; toss to combine.

Additional information :

Minestrone Pasta Salad: Use 4 cups (1 L) cooked pasta instead of greens.

Nutritional Information Per serving: about

cal 363 pro 14g total fat 13g sat. fat 2g
carb 51g fibre 8g chol 5mg sodium 1,088mg

% RDI:

calcium 19 iron 24 vit A 81 vit C 70
folate 73
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