Tuscan Medley Salad

Ingredients

For the Dressing

¼ cup olive oil
3 tablespoons white wine vinegar
1 ½ teaspoon crushed garlic
½ teaspoon Dijon mustard
⅛ teaspoon red pepper, crushed
1 teaspoon salt
¼ teaspoon black pepper, freshly ground

For the Salad

1 (12 ounce) bag Mann’s Vegetable Medley
1 (15 ounce) cannellini beans, rinsed and drained
¼ cup chopped bacon bits
2 tablespoons chopped Italian parsley

The Method

For the Dressing
In a small bowl, add all of the ingredients for the dressing and whisk until well blended. Set aside.

For the Salad
Bring large pot of salted water to a boil over high heat. Add Mann’s Vegetable Medley and cook until water returns to a rolling boil, about 1-2 minutes. Drain and rinse under cold running water to cool. Drain well.

In a large bowl, combine vegetables with beans, bacon, parsley and dressing. Toss gently to mix. If made in advance, cover and refrigerate up to 24 hours.