Ingredients
For the Dressing
- ¼ cup olive oil
- 3 tablespoons white wine vinegar
- 1 ½ teaspoon crushed garlic
- ½ teaspoon Dijon mustard
- ⅛ teaspoon red pepper, crushed
- 1 teaspoon salt
- ¼ teaspoon black pepper, freshly ground
For the Salad
- 1 (12 ounce) bag Mann’s Vegetable Medley
- 1 (15 ounce) cannellini beans, rinsed and drained
- ¼ cup chopped bacon bits
- 2 tablespoons chopped Italian parsley
The Method
The Method
The Method
For the Dressing
In a small bowl, add all of the ingredients for the dressing and whisk until well blended. Set aside.
For the Salad
Bring large pot of salted water to a boil over high heat. Add Mann’s Vegetable Medley and cook until water returns to a rolling boil, about 1-2 minutes. Drain and rinse under cold running water to cool. Drain well.
In a large bowl, combine vegetables with beans, bacon, parsley and dressing. Toss gently to mix. If made in advance, cover and refrigerate up to 24 hours.
Nutrition Facts
Serving Size 227g | Servings: 4
Amount Per Serving
Calories 270 | Total Fat 17g (sat 1.5g Trans 0g) | Cholesterol 5mg | Sodium 790mg | Total Carbohydrate 20g | Dietary Fiber 4g | Sugars 4g (Includes 0g Added Sugars) | Protein 9g | Vitamin D 0% | Calcium 4% | Iron 10% | Potassium 6%
