Diabetic Recipes
Tuscan Bean Salad with Gorgonzola Bruschetta
This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.
Yield: 16 servings
21% calorie reduction from traditional recipe
Ingredients
Bruschetta
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 2 teaspoons olive oil
- 1/4 teaspoon coarsely ground black pepper
- 16 slices French baguette (1 pound loaf)
Salad
- 2 (19 ounce) cans cannelloni beans, rinsed, drained*
- 2 medium fennel bulbs, thinly sliced (optional)
- 4 medium plum tomatoes, diced
- 3 cloves garlic, minced
- 3/4 cup light or fat free mayonnaise
- 3/4 cup white wine vinegar
- 1/4 cup Equal Spoonful**
- 3 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 (10 ounce) package mixed salad greens
Instructions
- Heat oven to 350 degrees F.
- Bruschetta: Combine Gorgonzola, olive oil and 1/4 teaspoons black pepper. Spread on bread slices.
- Place on baking sheet and bake 10 to 15 minutes, until edges are golden. Meanwhile, make the salad.
- Salad: Combine beans, fennel, tomatoes and garlic in a large bowl.
- Whisk together mayonnaise, vinegar, Equal, mustard, salt and 1/4 teaspoon pepper.
- Toss greens with enough of mayonnaise mixture to coat.
- Place greens in center of large serving platter.
- Toss bean mixture with remaining dressing. Place over greens.
- Place bruschetta around edges of platter.
Notes
* Canned Great Northern Beans may be substituted for cannelloni beans
** May substitute 6 packets Equal sweetener
Nutrition
Per serving: 181 cal., 7 g pro., 28 g carb., 7 g fat, 7 mg chol., 701 mg sodium
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 fat