Ribolitta Salad

recipe rating: 

4

Serves

8 servings

Ingredients

• 1/2 cup Diced Onion
• 1/4 cup Sliced Baby Carrots
• 1/4 cup Sliced Celery
• 2 cups Diced and Boiled Russet Potatoes
• 1/2 cup Furmano's Petite Diced Tomatoes, Drained
• 1 cup Furmano's White Kidney Beans, Drained
• 3 cups Diced and Roasted Hard Crust Bread
• 1/2 cup Water
• 1/4 cup Red Wine Vinegar
• 1 teaspoon Minced Garlic
• 1/2 teaspoon Chopped Rosemary

Preparation

1. In a large bowl add Onions, Carrots, Celery, Potatoes, Furmanos Petite Diced Tomatoes, Furmanos White Kidney Beans, and Crusty Bread
2. In a seperate bowl, whisk together Olive Oil, Red Wine Vinegar, Garlic, and Rosemary until well incorporated
3. Toss dressing with vegetable mix to coat completely and serve