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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Kitchen wisdom: Count your blessings but count your calories too." -Erma Bombeck

The refrigerator light goes on...

This is a simple but deceptively complex salad that will go well with fish or chicken. You can use bottled roasted red peppers (in water) for the dressing to save the step of roasting the red peppers and it will still be fantastic. The key is fresh oregano to give it that lush flowery flavor. Perfect for a holiday picnic or barbecue.

 

 

White Bean Salad with Red Pepper Oregano Dressing



Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe keeps well, refrigerated, for 4-5 days, and will actually be better the second day because the oregano will have a chance to really permeate the salad. Note that cooking time does not include chilling time.

2 medium red bell peppers
2 Tbsp fresh oregano (coarsely chopped)
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1/2 tsp salt
1 tsp honey
fresh ground black pepper (to taste)
2 15 ounce can no salt added white beans (drained and rinsed)
4 medium ribs celery (diced)
4 large green onions (sliced thinly crosswise)

White Bean Salad with Red Pepper Oregano Dressing recipe from Dr. Gourmet
Preheat the oven to 375F.

Place one of the red peppers on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper.

Place the roasted pepper, oregano, olive oil, vinegar, salt, and honey in a blender or mini chopper and process until smooth.

Place the white beans, celery, and green onions in a bowl.

Seed and dice the remaining red pepper. Add to the bowl with the dressing.

Fold together until well blended.

Chill well before serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

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Amount Per Serving

Calories 284 Calories from Fat 68
  % Daily Value
Total Fat 7g 13%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 335mg 13%
Total Carbohydrates 41g 12%
    Dietary Fiber 10g 37%
    Sugars 5g  
Protein 14g  
Vitamin A 43% Vitamin C 135%
Calcium 17% Iron 32%
Vitamin K 58 mcg Potassium 1034 mg
Magnesium 100 mg