It’s been so hot this week I couldn’t bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It’s packed full of protein and fiber, and a snap to put together.
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Servings: 3
Time: Less than 30 minutes active and total
2 tablespoons extra virgin olive oil
1 tablespoon dijon or grain mustard
1 tablespoon fresh tarragon, chopped
1 garlic clove, minced
1 lemon, half juiced, 1/2 teaspoon lemon zest
1/4 teaspoon salt and pepper, each
1 15 oz. can white beans (also called cannellini), drained and rinsed
4 large artichoke hearts parboiled (go to my Grilled Artichoke recipe and do steps 1 & 2), or 1/2 can marinated, drained
1 cup parsley, chopped
1/2 bunch scallion, chopped
1. In a small bowl, whisk together extra virgin olive oil, mustard, tarragon, garlic, lemon juice and zest, salt and pepper. Set aside.
2. In a large bowl, combine the rest of the ingredients. Pour dressing over and toss well.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.
