Minestrone Salad

In the summer, I like to have a nice dinner salad for the really hot days when I don’t feel like doing anything, especially anything that involves more heat.  I also love minestrone soup, so I thought that I would try it as a salad.  I made this salad in the morning when it was still somewhat cool, and all the heat and steam from the pasta and the beans had dissipated by the time it got hot in the afternoon.  I cooked the beans without soaking first and mixed up a honey mustard balsamic vinaigrette for the dressing.  I love how this turned out.  It’s hardy enough for a dinner salad, but still tastes light enough for these really hot days.  Al likes to sprinkle shaved parmesan cheese on top of his.

Minestrone Salad on Baby Spinach

16 oz red beans, cooked
16 oz elbow macaroni, cooked
1 red onion, thinly sliced
3 zucchini, sliced
8 oz haricot vert, cut into 1 inch pieces
2 carrots, cut into matchsticks
4 large ripe tomatoes, chopped
1 bunch basil, thinly sliced
1 bag baby spinach
shaved parmesan cheese

1/4 c dijon mustard
3 – 4 T honey, to taste
1/2 c balsamic vinegar
1 t oregano
salt and pepper to taste

Mix together dressing ingredients until blended.  Add to salad ingredients in a large bowl and toss until coated.  Chill for a  few hours to blend flavors.  Serve on a bed of baby spinach and garnish with shaved parmesan cheese, if desired.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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