THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE. Combine the lettuce, green onions and dill in a large salad bowl. Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt. Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve. NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 4|
|Calories from Fat: 297 (66%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 554mg||170 %|
|Sodium 510.8mg||18 %|
|Potassium 849.6mg||22 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 12.7g|
|Protein 25.7g||37 %|
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Calories per serving: 448
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