Italian White Bean-and-Artichoke Salad

Ingredients

• 1 teaspoon tomato paste
• 2 tablespoons olive oil
• 2 ½ tablespoons red wine vinegar
• Vinaigrette:
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 1 tablespoon chopped fresh parsley
• + 10 more ingredients
• • 2 tablespoons chopped fresh basil
  • ½ cup diagonally sliced celery
  • ¾ cup (3 ounces) diced sharp provolone cheese
  • 6 cups thinly sliced spinach (about 5 ounces)
  • 2 cups green bell pepper strips
  • ¼ teaspoon salt
  • ¹/₈ teaspoon black pepper
  • 1 garlic clove, minced
  • ½ cup vertically sliced red onion
  • Salad:

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently.

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