Shelly's Recipe

CAESAR THREE-BEAN SALAD

Category: Salad

Dressing
3 tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 - 2 anchovy fillets, minced
1 garlic clove, minced
1/3 cup extra virgin olive oil

Salad

1 (16-oz) can cannelloni beans, drained and rinsed
1 (16-oz) can red kidney beans, drained and rinsed
1/2 lb green beans, blanched, trimmed, and cut into 2-inch pieces
2 tbsp oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
1/2 cup jarred roasted red peppers, drained and chopped
4 oz fresh mozzarella cheese, cut into 1/2-inch chunks
1/2 cup shredded Parmesan cheese
Salt and pepper

For the dressing: Combine lemon juice, mustard, Worcestershire sauce, anchovy, and garlic in medium bowl. Gradually whisk in oil.

For the salad: Combine beans, tomatoes, peppers, mozzarella, and Parmesan in large bowl. Drizzle dressing over salad and toss until well coated. Season with salt and pepper. Serve. (Salad can be refrigerated for several days; bring to room temperature before serving.)

Whisk yogurt, mayonnaise, milk, garlic, and salt and pepper to taste in small bowl. Place tomatoes, avocado, and bacon in large bowl. Add dressing and toss until evenly coated. Adjust seasonings.

Line serving bowl with lettuce leaves and fill with salad. Serve. Serves 6 to 8