Tuscan Salad
Tuscan Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 305 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 6 milligrams
- Sodium
- 693 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 9 grams
- Protein
- 11 grams
- Sugar
- 5 grams
- Total: 15 min
- Prep: 15 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 305 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 6 milligrams
- Sodium
- 693 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 9 grams
- Protein
- 11 grams
- Sugar
- 5 grams
- Total: 15 min
- Prep: 15 min
Ingredients
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)
Directions
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
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e.a.cook
Excellent salad. I cut it in half for the two of us and substituted red wine vinegar for the lemon juice (only because I was out of lemons.) A nice healthy salad we really enjoyed.
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