Beans And Escarole Salad Recipes

ESCAROLE AND BEANS

Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories Side Dish Vegetables Greens

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

BEANS-N-GREENS SALAD

Beans-n-Greens Salad image

TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 head escarole, chopped
1 head green or red leaf lettuce, chopped
1 (15-ounce) can cannellini beans, drained
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

Steps:

Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.

ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE

Escarole Salad with White Beans and Lime Vinaigrette image

Categories Bean Olive Pepper Side No-Cook Vegetarian Quick & Easy Lunch Lime Healthy Vegan Escarole Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 serrano chile, minced
8 cups escarole salad mix (about 7 ounces)
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed
1/2 cup Kalamata olives, pitted, halved
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts

Steps:

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.

ESCAROLE SALAD WITH ROASTED TOMATOES AND WHITE BEAN VINAIGRETTE

Escarole Salad With Roasted Tomatoes and White Bean Vinaigrette image

A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!

Provided by cannedfood

Categories Salad Dressings

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

for the tomatoes
1 lb about 6 large plum tomato, each cut in 6 wedges
1 tablespoon olive oil
kosher salt & fresh ground pepper, to taste
1/4 teaspoon dried tarragon, fresh tarragon (or 1/2 teaspoon chopped fresh tarragon )
for the warm white bean vinaigrette dressing
1 (15 ounce) can cannellini beans, drained and rinsed
1 garlic clove, halved
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
kosher salt, to taste
1 teaspoon hot pepper sauce
1/4 cup hot water
1 lb escarole mixed salad green, including radicchio, escarole, frisee, chicory and mache (or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-siz)
3 scallions, trimmed and sliced
2 ounces about 1/3 cup pitted black olives, quartered

Steps:

Heat oven to 450°F
Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
Toss the lettuces and scallions in a large mixing bowl.
Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

Nutrition Facts : Calories 186.1, Fat 8.2, SaturatedFat 1.2, Sodium 112.8, Carbohydrate 22.1, Fiber 5.9, Sugar 2.4, Protein 7.8

BEANS AND ESCAROLE SALAD RECIPE

Beans and Escarole Salad Recipe image

Provided by UncleDick

Number Of Ingredients 9

Ingredients

1 t Lemon zest
Juice of one lemon
1 lrg clove garlic minced
2 t dijon
1/4 C EVOO
S & P
pinch of nutmeg
1 lg head Escarole, cleaned, dried and chopped
1 15oz can Cannellini beans rinsed and drained

Steps:

Combine 1 through 7 ingredients in bottom of salad bowl Add lettuce and toss Add beans and toss again Serve

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