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Name: Greek Romaine Salad with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 Eggs Hard-boiled; 3 Lemons; 1 Head romaine lettuce cored; Salt to taste; 4 oz Feta cheese crumbled; 1/4 c Extra Virgin Olive Oil; 1 1/2 c Cannellini Beans Master; 3 Green onions slivered; 1/4 c Fresh dill snipped, packed

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INGREDIENTS

2 Eggs ; Hard-boiled
3 Lemons
1 Head romaine lettuce ; cored
Salt ; to taste
4 oz Feta cheese ; crumbled
1/4 c Extra Virgin Olive Oil
1 1/2 c Cannellini Beans ; Master
3 Green onions ; slivered
1/4 c Fresh dill ; snipped, packed

Servings

INSTRUCTIONS

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 on Jan 4, 1998

NOTES

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Greek Romaine Salad with Beans

2 Eggs Hard-boiled
3 Lemons
1 Head romaine lettuce cored
 Salt to taste
4 oz Feta cheese crumbled
1/4 c Extra Virgin Olive Oil
1 1/2 c Cannellini Beans Master
3 Green onions slivered
1/4 c Fresh dill snipped, packed

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 <judi@moseleygroup.com>  on Jan 4, 1998

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Nutrition

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Serving Size: 1 Serving (489g)
Recipe Makes: 4

Calories: 448
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 448

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