This beautifully presented salad combines
canned cannelloni beans, tomatoes and garlic in a creamy mustard
sauce. The mixture is served over salad greens surrounded by
Gorgonzola topped bruschetta.
Tuscan Bean Salad
with Gorgonzola Bruschetta
1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick
2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens
- Preheat oven to 350°F (175°C).
- For Bruschetta, combine Gorgonzola, oil
and black pepper. Spread on bread slices. Place on baking sheet.
Bake 10 to 15 minutes or until edges of bread are golden. Remove
slices to wire rack to cool.
- Meanwhile, for Salad, combine beans, fennel,
tomatoes and garlic in large bowl.
- Whisk mayonnaise, vinegar, Equal®,
mustard, salt and pepper to blend. Toss greens with enough mayonnaise
mixture to coat. Place greens in center of a large serving platter.
- Toss bean mixture with remaining dressing.
Place over greens. Place bruschetta around edges of platter.
Makes 16 servings.
* May substitute canned Great Northern
** May substitute 6 packets Equal sweetener
Nutrition Information Per Serving: calories
181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg,
sodium 701 mg.
Food Exchanges: 1/2 vegetable, 1 1/2 starch,
1 1/2 fat.
Recipe provided courtesy of Merisant Corporation
® and the NutraSweet Company, makers of Equal®.
for more information on the artificial sweetner Aspartame.