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May 2010 Issue
| Cannellini Beans |
Cannellini beans are a good all-purpose white bean. Use them interchangeably with Great Northern or navy beans.
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| When you purchase duck legs, they come with the drumstick and thigh together. This is different than chicken, which mainly comes separated between the drumstick and the thigh portion. |
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Hello Friend,
As the weather warms up, backyard barbeques start heating up everywhere. Salads are a great complement to any summer get together. Having an outdoor picnic over the long Memorial Day weekend? Try this hearty salad recipe.
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 2 Maple Leaf Farms Roast Half Ducks
3 Tbsp. Sherry Wine Vinegar
1/3 cup Olive Oil
38 oz. Canned White Cannellini Beans,
drained and rinsed
3/4 cup Chopped Green Olives
1 Red Pepper, roasted, peeled, seeded
and diced
1 Cucumber, peeled, seeded and diced
1/2 cup Diced Red Onion
14 oz. Canned Diced Tomatoes, drained
1/2 cup Chopped Fresh Parsley
12 cups Spring Lettuce Mix
Salt and Pepper, to taste
Parmesan Cheese, as needed
| Directions: |
| 1. |
Heat roast half ducks as directed on package. Can also be heated on the grill. Set aside until cool enough to handle. Pull duck meat from bones in pieces. |
| 2. |
Whisk together sherry vinegar and olive oil. Season to taste with salt and pepper. |
| 3. |
Add cannellini beans, olives, red pepper, cucumber, onion, tomatoes and parsley to a large mixing bowl. Add oil and vinegar dressing. Toss gently and season with salt and pepper. |
| 4. |
Place 2 cups of spring lettuce on a plate. Top with 1-1/2 cups white bean salad. Top with duck meat. Sprinkle with Parmesan cheese. Makes 6 servings. |
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