Italian Marinated Salad

3 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh basil or 2 tsp. crushed dried basil
1 1/2 Tbsp. extra-virgin olive oil
1 clove garlic, crushed
salt and pepper to taste

1 can cannellini beans (small white beans)
1/2 cup black olives
1 can artichoke hearts
4 medium tomatoes or 2 cups grape tomatoes
2 cucumbers, peeled
1/2 red onion

4 leaves red leaf or green leaf lettuce

1. Prepare the marinade: In a jar with lid, combine marinade ingredients. Cover jar and shake well. Set marinade aside.

2. Prepare the salad: Drain and rinse beans and olives. Drain and quarter artichoke hearts. Chop tomatoes (if using medium; leave grape tomatoes whole), cucumbers and onion. Combine all salad ingredients in large bowl.

3. Pour marinade over salad; toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.

4. To serve, place 1 lettuce leaf on each of 4 salad plates. Spoon salad atop lettuce.

Source: The New American Heart Association Cookbook ©1998

4 servings


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