Florentine Salad

May 13, 2016

This is a combination of two salads. The first one was a basic celery and scallions salad dressed Israeli style, with lemon juice and oil. Then I saw one of the antipasti offered at Hosteria Romana owned by our friend Marco Efrati on South Beach. It had celery, red onions, and cannellini beans. So I put two and two together, tweaked a little, and here it is. I call it Florentine because of cannellini and because I love Florence and I want a little taste of Tuscany on my table.

5 celery stalks
6 scallions
1 can cannellini beans
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon diced fresh parsley
1 tablespoon diced fresh oregano
Salt and pepper to taste

Slice celery thin and dice scallions. Add drained and rinsed cannellini beans. Prepare dressing by blending the rest of the ingredients. Toss and decorate by a splash of color: a few bits of red bell pepper...
See the full directions on my site

Nutritions

Calories
203

Sodium
74mg
3% DV

Fat
2g
3% DV

Protein
12g
25% DV

Carbs
35g
12% DV

Fiber
15g
60% DV