Try this Greek Romaine Salad with Beans recipe, or contribute your own.
Suggest a better descriptionTHIS 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 | ||
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Calories: 448 | ||
Calories from Fat: 297 (66%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 448
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