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Ingredients

• Vinaigrette:
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• Salad:
• 6 cups thinly sliced spinach (about 5 ounces)
• 2 cups green bell pepper strips
• 3/4 cup (3 ounces) diced sharp provolone cheese
• 1/2 cup diagonally sliced celery
• 1/2 cup vertically sliced red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 1 (14-ounce) can artichoke hearts, drained and quartered

Description

Try To Handle This Salad As Gently As Possible So The Canned Beans Will Hold Their Shape.

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