Serves 4
This warm dressing is also good tossed with cooked pasta or over grilled chicken.
2 Tbsp olive oil
2 garlic cloves, minced
1 1/2 cups chopped tomato
1 green onion, thinly sliced
1 Tbs sherry vinegar or red wine vinegar
1 Tbs lemon juice
1 cup cooked cannellini beans
8 cups salad greens
Salt and freshly ground black pepper, to taste
1/4 cup walnuts, toasted
Heat oil in a large skillet over medium heat. Add garlic; sauté 30 seconds. Add tomato and onion, reduce heat, and cook 1 minute. Remove from heat and add lemon juice,vinegar, and beans.
Place salad greens in a large serving bowl. Add warm tomato mixture and toss gently. Season with salt and pepper. Garnish with nuts and serve immediately.
This warm dressing is also good tossed with cooked pasta or over grilled chicken.
2 Tbsp olive oil
2 garlic cloves, minced
1 1/2 cups chopped tomato
1 green onion, thinly sliced
1 Tbs sherry vinegar or red wine vinegar
1 Tbs lemon juice
1 cup cooked cannellini beans
8 cups salad greens
Salt and freshly ground black pepper, to taste
1/4 cup walnuts, toasted
Heat oil in a large skillet over medium heat. Add garlic; sauté 30 seconds. Add tomato and onion, reduce heat, and cook 1 minute. Remove from heat and add lemon juice,vinegar, and beans.
Place salad greens in a large serving bowl. Add warm tomato mixture and toss gently. Season with salt and pepper. Garnish with nuts and serve immediately.