Monday, June 28, 2010

Chopped Greek Salad with Cannellini Beans

Summer is officially here and boy does it feel like it!! Several times in the past week, the temperture gauge in my car was recording the outside temperature at 100 degrees or higher!!

Needless to say, I have been making a lot of no cook meals and this salad was something I put together the other day. I wanted a Greek salad and decided to add cannellini beans to give it a little more substance. The beans are loaded with protein and fiber, plus they are naturally low in fat. I also used reduced fat feta to keep this salad on the lighter side. The results? A tasty, light yet filling salad.

After chopping everything up, the assembly is a snap!

Light and healthy....this makes for a great lunch.

Serves 2

4 cups of torn romaine lettuce
1/2 English cucumber, cut into 1/2-inch cubes
1 14.5oz can white beans, drained and rinsed (like Great Northern or cannellini)
1/2 cup cherry tomatoes, cut in half
1/2 medium red onion, chopped
1/4 cup coarsely chopped parsley
1/4 cup kalamata olives, halved if large (I omitted)
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1/2 tsp. dried oregano
1/2 cup crumbled reduced-fat feta cheese
Salt and fresh-ground pepper

In a medium bowl, combine cucumbers, beans, tomatoes, onion, parsley,feta cheese and olives (if using). In another small bowl, mix olive oil, lemon juice, and oregano. Add dressing and mix gently, adding salt and pepper to taste. Place torn romaine on a large plate, top with bean mixture.

Source: Chef Mommy

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