Serves 4

Ingredients:
Vinaigrette:

• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced

Salad:

• 6 cups spinach (about 5 ounces), thinly sliced
• 2 cups green bell pepper strips
• 3/4 cup (3 ounces) sharp provolone cheese, diced
• 1/2 cup celery, diagonally sliced
• 1/2 cup red onion, vertically sliced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 (19-ounce) can cannelloni beans or other white beans, rinsed and drained
• 1 (14-ounce) can artichoke hearts, drained and quartered

Preparation: To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette and toss gently.

NUTRITION FACTS
Serv. Size: 2 cups

Amount Per Serving

Cals: 343 From Fat: na

Total Fat: 13.5g

Cholesterol: 15g

Sodium: 727mg

Total Carb: 38.6g

Dietary Fiber: 6.1g

Sugars: na

Protein: 17.4g