Italian White Bean-and-Artichoke Salad
"Try to handle this salad as gently as possible so the canned beans will hold their shape...."
INGREDIENTS
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Vinaigrette:
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2 1/2 tablespoons red wine vinegar
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2 tablespoons olive oil
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1 teaspoon tomato paste
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 garlic clove, minced
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Salad:
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6 cups thinly sliced spinach (about 5 ounces)
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2 cups green bell pepper strips
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3/4 cup (3 ounces) diced sharp provolone cheese
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1/2 cup diagonally sliced celery
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1/2 cup vertically sliced red onion
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2 tablespoons chopped fresh basil
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1 tablespoon chopped fresh parsley
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1 (19-ounce) can cannellini beans or other white beans, drained
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1 (14-ounce) can artichoke hearts, drained and quartered
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