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Cannellini, Bean Sprouts and Vegetable Salad

8 servings
Salads

Characteristics

Featuring BC Products

Nutritional Facts Per Serving

195
Calories
7.1 g
Protein
21.7 g
Carbs
7.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 195
  • Fat 9.9 g 15 %
    • Saturated   1.7 g
    • + Trans 0 g 2 %
  • Cholesterol 0 mg
  • Sodium   198 mg 8 %
  • Carbohydrate 21.7 g 5 %
    • Fibre   7.4 g 30 %
    • Sugars   6.1 g
  • Protein 7.1 g
    • Vitamin A 68 %
    • Vitamin C 30 %
    • Calcium 8 %
    • Iron 16 %

Method

  1. Place dressing ingredients in a jar and seal. Vigorously shake jar to combine dressing ingredients. Refrigerate until needed.
  2. To make salad, set half of the salad greens on a large, round or oval platter. Top with half the cannellini beans, radishes, carrots, tomatoes, cucumbers, bean sprouts and pea shoots.
  3. Add remaining salad greens then the remaining beans, radishes, carrots, tomatoes, cucumbers, bean sprouts and pea shoots. Serve the salad with the dressing on the side, for drizzling on top of it.

Recipe Options: Instead of mixed salad greens, use an equal amount of chopped romaine or baby spinach in this salad. For a darker, slightly sweeter tasting dressing, use balsamic vinegar, instead of the wine or cider vinegar.

Serving Suggestions

Bring this salad to a potluck or serve it as a side dish for something cooked on the barbecue, such as salmon, kebabs, chicken or lamb chops.

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