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Ingredientes
- 1/2 c. (2 ounce) crumbled Gorgonzola cheese
- 2 tsp extra virgin olive oil
- 1/4 tsp coarsely grnd black pepper
- 16 slices French baguette, (1 lb loaf)
- 2 cans (19 ounce EACH) cannelloni beans, rinsed, drained*
- 2 medium fennel bulbs, thinly sliced (optional)
- 4 medium plum tomatoes, diced
- 3 cloves garlic, chopped
- 3/4 c. light or possibly fat free mayonnaise
- 3/4 c. white wine vinegar
- 1/4 c. Equal® Spoonful**
- 3 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp coarsely grnd black pepper
- 1 package (10 ounce) mixed salad greens
Direcciones
- 21% calorie reduction from traditional recipe.
- Heat oven to 350°F. Put 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, till edges are golden brown.
- Put together beans, fennel, tomatoes and garlic in a large bowl. Whisk together mayonnaise, vinegar, Equal®, mustard, salt and 1/4 tsp pepper. Toss green with sufficient of mayonnaise mix to coat. Place greens in center of large serving platter. Toss bean mix with remaining dressing. Place over greens. Place bruschetta around edges of platter.Makes 16 servings.
- * Canned Great Northern Beans may be substituted for cannelloni beans.
- ** May substitute 6 packets Equal® sweetener.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 259 | 82% |
| Total Fat 29.1g | 36% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 601mg | 25% |
| Potassium 297mg | 8% |
| Total Carbs 10.84g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.59g | 4% |
| Protein 2.92g | 5% |
