Thanksgiving Salads

Ingredients:
• 30 oz. canned cannellini beans, rinsed and drained
• 6–8 dried Mission figs, thinly sliced
• ½ cup chopped walnuts, toasted
• ¼ cup thinly sliced red onion
• ¼ cup Mustard Vinaigrette, plus more to taste
• 1 oz. fresh arugula or baby spinach leaves, stemmed
• Freshly ground black peppercorns, to taste
• Chopped fresh Italian parsley, for garnish

Directions:
1. In a large mixing or salad bowl, combine beans, figs, walnuts and red onion.
2. Drizzle with ¼ cup vinaigrette and toss to coat.
3. Fold in greens and drizzle with additional vinaigrette to taste.
4. Season with pepper, garnish with parsley and serve immediately.

Advice:
• To make th...