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| 1 Esslöffel | shallot minced |
| 2 | 15-oz cans small white |
| | Beans, drained, rinsed and |
| | Drained again |
| 1 | 6-oz head radicchio, leaves |
| | Separated, shredded |
| 1 klein | Red bell pepper, stemmed, |
| | Seeded and minced |
| 1/3 Tasse | parsley finely minced |
| 10 | Kalamata olives, pitted, |
| | Coarsely chopped |
| 3 Esslöffel | red wine vinegar |
| 1 Teelöffel | garlic minced |
| 1 Teelöffel | Grainy mustard |
| 2 Esslöffel | olive oil |
| 1/4 Teelöffel | salt |
| | black pepper freshly ground |
| | To taste |
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1. Put the shallot into a small bowl and cover with water. Let sit 10 minutes to reduce the acidity. Drain and press with paper towel to remove excess moisture.
2. Combine the shallots with the drained white beans. Stir in the radicchio, bell pepper, parsley and olives.
3. Put the vinegar, garlic, mustard, olive oil, salt and several grindings black pepper into a small jar. Shake to blend. Pour over the salad, stirring to blend. Serve at room temperature.
Data per serving: Calories.....170 Carbohydrates.....23g Monounsaturated fat....3g Protein.......7g Sodium..........515mg Polyunsaturated fat....1g Fat...........6g Saturated fat......1g Cholesterol...........0mg
Adapted from "The Greens Book" by Susan Belsinger and Carolyn Dille.
~0700 (Pdt)
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