Red, White, and Green Winter Salad
Want a winter salad that’s big on protein, fiber, and flavor? Try this delicious recipe, which combines tangy sundried tomatoes, al dente broccolini, and nutritious white beans nestled on a base of peppery arugula.
1 lb. fresh broccolini
1 can small white beans
1/2 cup oil-soaked sundried tomatoes
2 handfuls fresh arugula
3 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. lemon zest
1 tbsp. Dijon mustard
1 tbsp. honey or agave syrup
Dash crushed red pepper flakes
Salt and pepper to taste
Trim broccolini stalks and add to a large pot of boiling water. Cook for 1-2 minutes, until just tender.
Move stalks to a colander and run under cold water (this will stop them from cooking any further). Drain, pat dry, and cut into bite-sized pieces. Place in a large mixing bowl with beans and sundried tomatoes.
Add dressing ingredients to your Whiskware™ Dressing Shaker and shake well.Drizzle dressing over salad and toss well to coat.
Create a bed of arugula in the base of a shallow serving bowl or platter. Spoon broccolini, bean, and tomato mixture on top. Serve and enjoy!
WHIP THIS UP WHEN…
You need a healthy new side for your holiday table.
It’s easy to make tasty, tangy, tantalizing dressings and marinades from scratch with the Whiskware™ Dressing Shaker.