Romaine and Pickled Vegetable Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- In a large bowl, whisk together the oil, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper.
- Add the lettuce, beans, giardiniera, and onion and toss to coat.
Nutritional Information
- Per Serving
- Calories 222
- Fat 17g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 894mg
- Protein 3g
- Carbohydrate 13g
- Sugar 1g
- Fiber 4g
- Iron 2mg
- Calcium 47mg
What does this mean? See
Nutrition 101
.
Quick Tip
Turn this salad into a meal by adding sliced turkey from the deli counter.
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