Composed Marinated Vegetable Salad

 

Despite its humble origins in your pantry hoard, this salad draws its inspiration both from a French salade compose and an Italian antipasto, wherein you artfully arrange the salad components on a platter.

 

2 T. olive oil

1 1/2 T. balsamic vinegar

1 tsp. minced garlic

1/2 tsp. sugar

1/2 tsp. dried basil

Salt and black pepper

3 C. shredded Romaine lettuce (optional)

2 C. fresh or frozen cut green beans, steamed

1 (6-oz.) jar roasted red bell pepper, drained and cut into strips

1 (15.5-oz.) can cannellini beans, drained and rinsed

1 (6-oz.) jar marinated artichoke hearts, drained

1/4 C. pitted kalamata olives, cut in half

2 T. toasted pine nuts, walnut pieces, or slivered almonds

 

In a small bowl combine the olive oil, balsamic vinegar, garlic, sugar, basil, salt, and pepper. Whisk to combine. Set aside. If using lettuce, spread it evenly on a large platter or shallow bowl. Arrange the green beans, bell peppers, cannellini beans, and artichoke hearts on top in separate piles. Drizzle the reserved dressing evenly overall. Nestle the olives decoratively among the vegetables. Sprinkle with pine nuts and serve.