Romaine and Pickled Vegetable Salad

romaine-pickled-vegetable-salad
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 222 calories
    • 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
  • June 2012

Ingredients

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