By Caitlin Greene
White Bean Herbed Salad with Roasted Garlic Vinaigrette
3 steps
Prep:10min
*Roasted Garlic: *can be made ahead* 1 head, end sliced then drizzled w/ olive oil, wrapped in aluminum foil & roasted for 35-40 mins on 425.**
Updated at: Thu, 17 Aug 2023 04:02:14 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
6
Low
Nutrition per serving
Calories308.6 kcal (15%)
Total Fat18.7 g (27%)
Carbs26.5 g (10%)
Sugars6.1 g (7%)
Protein12.4 g (25%)
Sodium490 mg (24%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the dressing:
1 Tbsplemon juice
1 Tbspred wine vinegar
2 Tbspolive oil
1 Tbspmaple syrup
1 tspmustard
½ tspdried oregano
½ tspsalt
¼ tsppepper
1 headroasted garlic
For the salad:
Instructions
Step 1
Make the dressing. Gently squeeze the roasted garlic out of the peel, mash it with the flat side of a knife and add it to a small bowl. Next, add the lemon juice, red wine vinegar, olive oil, maple syrup, mustard, oregano, salt and pepper. Mix with a whisk or fork to combine. Set aside.
Step 2
Assemble the salad. Add the white beans, cucumber, tomatoes, peas, cilantro, basil, scallions, avocado and sunflower seeds and toss to combine. Add the parmesan cheese and salt and toss again. Last, add the dressing and toss once more until well coated.
Step 3
Serve with chips or pita.
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