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Vegan Italiano by Donna Klein
This first-course salad takes advantage of both fresh and frozen vegetables, making it as easy to prepare as it is elegant to serve.
Makes 4 To 6 Servings
• 1 (10-ounce) package frozen baby lima beans, thawed
• 1 (8-ounce) package quartered frozen artichoke hearts, thawed
• 1 medium fennel bulb (about 12 ounces), trimmed, cored, cut vertically into 1/2-inch-wide strips, and 2 tablespoons feathery fronds reserved and finely chopped
• 1 bunch (6 to 8) scallions (green and white parts), thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper, to taste
Fill a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket with about 1 inch of water. Place the steaming basket in the pot and add the lima beans and artichokes. Bring to a boil over high heat. Cover tightly, reduce heat to medium, and steam 6 to 8 minutes, or until fender. Carefully remove the steaming basket and let the lima beans and artichokes cool to room temperature.
Place the lima beans, artichokes, fennel strips, reserved fennel fronds, and scallions in a large shallow serving bowl. In a small bowl or pouring container, whisk together the oil, vinegar, sugar, salt, and pepper. Add to the lima bean mixture, tossing thoroughly to combine.
Serve at room temperature. Alternatively, cover and refrigerate a minimum of 1 hour, or overnight, and serve chilled.
Calories 213; Protein 9g; Total Fat 8g; Sat Fat 1 g; Cholesterol 0mg; Carbohydrate 31 g; Dietary Fiber 9g; Sodium 113mg
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