Recipe for cooking tuscan bean salad with gorgonzola bruschetta

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Tuscan Bean Salad with Gorgonzola Bruschetta

21% calorie reduction from traditional recipe

Bruschetta
1/2 C. (2 oz.) crumbled Gorgonzola cheese
2 tsp. extra virgin olive oil
1/4 tsp. coarsely ground black pepper
16 slices French baguette (1 lb. loaf)

Salad
2 cans (19 oz. each) cannelloni beans, rinsed, drained*
2 med. fennel bulbs, thinly sliced (optional)
4 med. plum tomatoes, diced
3 cloves garlic, minced
3/4 C. light or fat free mayonnaise
3/4 C. white wine vinegar
1/4 C. Sugar replacement*
3 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 pkg. (10 oz.) mixed salad greens

*Canned Great Northern Beans may be substituted for cannelloni beans

**May substitute 6 packets Equal sweetener

Heat oven to 350 degrees F.

Mix together Gorgonzola, extra virgin olive oil and 1/4 tsp. black pepper. Spread on bread slices. Place on baking sheet and bake 10 to 15 min., until edges are golden.

Meanwhile, Mix together beans, fennel, tomatoes and garlic in a lrg. bowl.

Whisk together mayonnaise, vinegar, Equal , mustard, salt and 1/4 tsp. pepper. Toss greens with enough of mayonnaise mixture to coat. Place greens in center of lrg. servings platter. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

Makes approximately 16 servings

Nutrition information per servings: 181 cal., 7 g pro., 28 g carb., 7 g fat, 7 mg chol., 701 mg sodium

Food exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 fat