| Cannellini Bean Antipasto | ||
| Prep. Time: 30 minutes Chill Time: 30 minutes 19 oz Cento Cannellini Beans, drained and rinsed 10 oz Cento Marinated Mushrooms, quartered 1 zucchini, sliced then quartered 4 tbsp Cento White Balsamic Vinegar 3 ½ tbsp Cento Extra Virgin Olive Oil 2 cups mixed salad greens 1 hard boiled egg, sliced 1 cup cherry tomatoes 5.75 oz Cento Pitted Jumbo Black Olives, drained 1 tsp Cento Italian Seasoning 2 oz Cento Flat Fillet of Anchovy (optional) 4.375 oz Cento Sardines in Olive Oil (optional) In a medium bowl, mix cannellini beans, mushrooms and zucchini. Add 2 tbsp white balsamic vinegar and 1 tbsp extra virgin olive oil; mix thoroughly. Cover and chill for 30 minutes. At serving time, evenly coat salad greens with 1 tbsp white balsamic vinegar and ½ tbsp extra virgin olive oil; arrange around the edges of a large serving dish. Mix bean, mushroom, and zucchini mixture and mound in the center of serving dish. Top salad greens with egg slices, tomatoes, olives, anchovies and sardines, if desired. Drizzle with remaining white balsamic vinegar and extra virgin olive oil. Sprinkle with Italian seasoning. Serves 10 |
 |
 |
 |
 |
 |
 |
 |
