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

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 :

Variation
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
All rights reserved. Transcontinental Media G.P. © 2014