White Bean And Radicchio Salad
|Shredded radicchio||2 1⁄2 Cup (40 tbs)|
|Chopped shallots||1⁄3 Cup (5.33 tbs)|
|Chopped oregano||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Unsalted chicken broth||3 Tablespoon (Undiluted)|
|Canned no salt added chicken broth||3 Tablespoon (Undiluted)|
|Ripe olives||2 Tablespoon, finely chopped|
|Olive oil||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Feta cheese||3 Ounce, crumbled|
|Canned cannellini beans||30 Ounce, drained, rinsed (1 Can)|
|Tomatoes||4 Large, cut into 1/2-inch-thick slices (Yellow Or Red)|
Combine first 10 ingredients in a large bowl; toss well.
Cover and chill at least 2 hours, stirring occasionally.
To serve, arrange tomato slices evenly on 4 plates; top evenly with bean mixture.