Basil Pesto-White Bean Polenta Stacks with Pepper & Artichoke Salad
- Time
- 25 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (6 oz) jarsartichoke hearts, marinated
- ½ cupbasil pesto
- 2 (15 oz) canscannellini (white kidney) beans
- ¼ cupItalian salad dressing
- 2 (18 oz) tubespolenta, pre-cooked
- 1 (12 oz) jarroasted red bell peppers
- 1 (10 oz) bagshredded carrots
- 1 cupshredded cheese, Italian blend
- 1 (5 oz) pkgspring mix (mixed greens)
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
Per serving
- Calories
- 693
- Protein
- 26g
- Carbs
- 91g
- Fat
- 26g
- Fiber
- 16g
- Sodium
- 1977mg
Method
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