1/3 cup white wine vinegar
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
2 tablespoons chopped fresh tarragon or 1 tablespoon dried tarragon
1 large lemon, juice and zest of
salt, to taste
pepper, to taste [u]Salad[/u]:
2 (15-ounce) cans drained and rinsed white beans (navy, cannelloni, great northern, or garbanzo)
1 (14-ounce) can artichoke hearts, water packed, rinsed
1 thinly sliced onion (purple is nice)
1/2 cup roasted red or yellow bell peppers
1 head romaine lettuce, rinsed, dried off, and torn into pieces
1. Dressing: In a bowl, whisk together all dressing ingredients (vinegar, olive oil, garlic, parsley, tarragon, lemon juice, lemon zest, salt, and pepper).
2. Salad: Except for lettuce, mix in salad ingredients (beans, artichoke hearts, onion, and bell peppers). Marinate for 1 to 4 hours.
3. Add the romaine lettuce just before serving.