Recipe - Radicchio And White Bean Salad

1 tablespoon Minced shallot
2 15oz cans small white
Beans, drained, rinsed and
Drained again
1 6oz head radicchio, leaves
Separated, shredded
1 small Red bell pepper, stemmed,
Seeded and minced
1/3 cup Finely minced parsley
10 Kalamata olives, pitted,
Coarsely chopped
3 tablespoon Red wine vinegar
1 teaspoon Minced garlic
1 teaspoon Grainy mustard
2 tablespoon Olive oil
One fourth teaspoon Salt
Freshly ground black pepper
To taste

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.
Submitted By CHERYL FEATHERS@ESKIMO.COM On THU, 15 JUN 1995 145359 ~0700
(PDT)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini