Cannellini Bean and Artichoke Salad with Orange Miso Vinaigrette
Cannellini bean and artichoke salad with orange miso vinaigrette, flavored with Florida citrus. Perfect for a flavorful side or light meal.
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Cooking tools:
- Saute pan
- Colander
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Paring knife
- Peeler
Ingredients
- 1 cup Florida Orange Juice
- Florida Orange peel, cut in thin strips, if desired
- 1 tbsp. Florida Orange zest, minced
- ¼ cup white wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tbsp. white miso
- 2 tsp. agave nectar
- 1 (30 oz.) container cannellini beans, drained
- 1 (27 oz.) container artichoke hearts, drained, quartered
- Salt
- pepper
- ¼ cup fresh basil, cut into chiffonade
- Basil sprigs, if desired
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