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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Picnic Cannellini Salad

Using Great Northern, Navy or any white bean works equally well in this warm or cold salad, laced with a terrific Citrus Vinaigrette. I chose these beans for my friends watching their glycemic index because they are THE lowest of all dried beans with a score of about 30. Plus it doesn't hurt that they hold their shape very well when cooked, with a slight nutty flavor.


For 4 Serving(s)


  • Citrus Vinaigrette:
  • 2 tablespoons lemon juice
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon pure olive oil
  • 2 teaspoons red wine vinegar
  • Salt and black pepper to taste
  • Salad:
  • 2 teaspoons butter or margarine
  • 1/4 cup minced purple onion
  • 1 plum tomato, diced
  • 1 (8-ounce)bag fresh spinach leaves
  • 2 (15-ounce)cans cooked cannellini beans, drained
  • Shredded cheese for garnish

Picnic Cannellini Salad Directions

  1. Make Vinaigrette by adding all dressing ingredients to a blender or food processor and puree until emulsified and blended well; set aside.
  2. In a large saucepan, heat butter over medium high until melted. Add onion, cooking and stirring until softened. Add tomato and spinach. Toss to combine, cover, reduce heat to low and cook 5-8 minutes, or until spinach is completely wilted. Add beans, blend well and drain any excess juice. Transfer to a large bowl and pour vinaigrette over the top. Blend well and serve warm with cheese sprinkled over the top or let cool completely before serving.