Minestrone Salad
Minestrone Salad
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 363 |
| pro | 14 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 51 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 24 |
| vit A | 81 |
| vit C | 70 |
| folate | 73 |
Serve with sliced tomatoes.
Ingredients
- 10 small new red potatoes, scrubbed and quartered
- 1 cup yellow beans or green beans, trimmed
- 1/2 cup light mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 dash hot pepper sauce
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 6 cups torn mixed salad greens.php">greens
- 1 cup thinly sliced red onions
- 1 zucchini, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/4 cup chopped fresh parsley
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.
- Keywords : Salad; Boil/Simmer; Potatoes; Green beans; Chickpeas; Parmesan; Lettuce;
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