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Ribolitta Salad

recipe rating: 
4
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SERVING SIZE: 8


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
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