Romaine and Pickled Vegetable Salad

Romaine and Pickled Vegetable Salad
Paul Sirisalee
The cannellini beans in the salad provide plenty of protein; to make it even heartier, try adding sliced turkey.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

3
tablespoons
olive oil
1 1/2
tablespoons
fresh lemon juice
1/2
small clove garlic, crushed
kosher salt and black pepper
1
head romaine lettuce, leaves torn (6 cups)
1
15.5-ounce can cannellini beans, rinsed
3/4
cup
giardiniera (mixed pickled vegetables), drained
1/4
small red onion, sliced

Directions

  1. In a large bowl, whisk together the oil, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  2. Add the lettuce, beans, giardiniera, and onion and toss to coat.

 

Sue Li
June 2012

Nutritional Information

  • Per Serving
  • Calories 222
  • Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 894 mg
  • Protein 3 g
  • Carbohydrate 13 g
  • Sugar 1 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 47 mg
What does this mean? See Nutrition 101.