Beet & Bean Salad With Warm Basil-Bacon Dressing
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a recipe for beet & bean salad with warm basil-bacon dressing |
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1 | 16ounce jar sliced pickled beets, drained, reserving 1/2 cup liquid |
1 | 19ounce can cannellini (white italian kidney beans) or other canned |
| white beans, drained and rinsed |
1/2 cup | chopped celery |
1/4 cup | chopped red onion |
1 | 10ounce bag italian blend salad mix |
| dressing |
1/2 cup | reserved beet liquid |
1/2 cup | prepared basil pesto |
1/4 cup | cooked, crumbled bacon or real bacon bits |
1/4 tsp | ground black pepper |
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in large bowl, combine beets, beans, celery and onion; mix gently but |
thoroughly. add salad greens; toss to combine. |
to make basil-bacon dressing, in small saucepan combine reserved beet |
liquid, pesto, bacon and pepper. heat through, stirring occasionally, |
without boiling.* pour over salad mixture; mix gently but thoroughly. |
serve immediately. |
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*microwave directions: in medium microwave-safe bowl, combine reserved |
beet liquid, pesto, bacon and pepper. heat on high 1 minute, stirring |
once. |
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serves |
makes 6 servings |
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source seneca foods corporation |
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(ID: 5908) Mirror: rec.food.recipes: Wed, Oct 6, 2004 |