This green salad with Cannellini beans is a simple and fresh tasting salad that can be either a light lunch, or a side dish to a fish fillet, steak, or pork chop. It is a staple in our household. Give it a try!
1 can Cannellini beans
1 bag Spring Mix Salad
1 small tomato (optional)
1 small shallot (sliced thinly)
1/4 cup toasted slivered almonds
4 tbs grated Parmesan cheese
1/2 cup olive oil
1/8 cup white balsamic vinegar
1/8 cup maple syrup
1/8 tsp salt (I use pink Himalayan Salt)
1/4 tsp black pepper
Instead of whisking the vinaigrette in a separate bowl and pouring it over the salad, assemble right in the salad bowl itself before the salad, beans, and tomatoes are tossed in, for fuss-free assembly and easy cleanup.
Whisk together the vinegar, maple syrup, salt and black pepper in a large bowl. Slowly whisk in the 1/2 cup of olive oil.