Cooking with Marlene Koch

Tuscan Bean Salad with Gorgonzola Bruschetta

Makes servings.


Tuscan Bean Salad with Gorgonzola Bruschetta


1. Preheat oven to 350°F.
2. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3. Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4. Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

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