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.

21% calorie reduction from traditional recipe

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 cans (19 ounces each) 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 package (10 ounces) mixed salad greens

*Canned Great Northern Beans may be substituted for cannelloni beans

**May substitute 6 packets Equal sweetener

Heat oven to 350 degrees F.

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, 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.

Makes 16 servings

Nutrition information per serving: 181 cal., 7 g pro., 28 g carb., 7 g fat, 7 mg chol., 701 mg sodium

Food exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 fat