Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

 

½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard

1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
10 cups mixed salad greens

1 (15 ounce) can low-sodium cannellini beans, rinsed
1 cup halved cherry or grape tomatoes
½ cucumber, halved lengthwise and sliced (1 cup)

Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Makes 4 servings
Serving size: 2¼ cups
Per serving: 246 calories; 15 g fat(2 g sat); 8 g fiber; 22 g carbohydrates; 8 g protein; 190 mcg folate; 0 cholesterol; 5 g sugar