I love healthy, quick and easy recipes. This vegetable spread features an abundance of Italian colorful vegetables both pickled and fresh. Â The spread is vibrant, crunchy and has contrasting flavors and textures. Using canned white beans pureed with lemon juice and dill weed is a healthy and tasty sauce! Â Full recipe in the details. Please LIKE, SHARE and SUBSCRIBE! đ Make sure you have the bell turned on, so you wonât miss any videos! âļ Instagram: https://www.instagram.com/eat_color__/ âļ Facebook: https://www.facebook.com/EatColorwithClaudia INGREDIENTS: 8 large romaine lettuce leaves 1 cup micro rainbow greens 1 12oz. or 16oz. jar Italian Mixed Crunchy Pickled Vegetables (Giardiniera) drained, but not rinsed 1 large roasted red pepper taken from a jar of roasted red peppers 1 tomato cut into slices 1 shaved zucchini 1 avocado 1 can white beans drained and rinsed ÂŊ lemon, juice only 1/3 cup water ÂŊ teaspoon dried dill weed Salt and pepper to taste Recipe: Lay romaine lettuce on a large cutting board. Make the vegetable spread: Start with the romaine lettuce leaves and then build the vegetables on top - one full drained jar of mixed Italian crunchy vegetables, one large roasted pepper half from jar, two avocado halves, one shaved zucchini (just the outer layers), a sliced tomato and 1 large handful of micro greens. Keep on the large cutting board and set aside. Make the white bean sauce: In a separate medium mixing bowl, combine one can of drained and rinsed white beans with lemon, water, dill, salt and pepper. Using an emergent blender, whip the beans up until well blended. Pour the white bean sauce onto the vegetable spread. Using a straight edge cleaver knife, chop the vegetables until everything is well blended and all the ingredients are chopped into very small pieces. Serving suggestions: Â Add a cup full to any salad. Use as a sandwich filler; we love it in a croissant! Serve with bread crisps or crackers. Enjoy! #saladrecipe #saladrecipes #easysaladrecipe #healthyrecipes #italianfoodÂ
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