Name: Greek Romaine Salad with Beans
Ingredients: 1 Head romaine lettuce; cored, torn bite-siz; 3 Green onions; slivered lengthwise; 1/4 c Fresh dill; snipped, packed; 2 Hard-boiled eggs; 3 Lemons; 1/4 c Extra virgin olive oil; Salt; to taste; 1 1/2 c Cannellini Beans - Master Recipe; 4 oz Feta cheese; crumbled

God’s goodness is near us. It is not a goodness far away, but God follows us with His goodness in whatever situation we are. He attaches Himself to us, He has made Himself close, that He might be near us in goodness. He is a father, and everywhere to maintain us. He is a husband, and everywhere to help. He is a friend, and everywhere to comfort and counsel. His love is a near love. He has taken upon Himself the closest kinds of relationships, so that we may never lack God and the evidences of His love.

Richard Sibbes

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Greek	Beans, Cheese, Salad, Sf chronicl	4	Servings

INGREDIENTS

1		Head romaine lettuce; cored, torn bite-siz
3		Green onions; slivered lengthwise
1/4	c	Fresh dill; snipped, packed
2		Hard-boiled eggs
3		Lemons
1/4	c	Extra virgin olive oil
		Salt; to taste
1 1/2	c	Cannellini Beans – Master Recipe
4	oz	Feta cheese; crumbled

INSTRUCTIONS

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
MASTER RECIPE.
Combine the lettuce, green onions and dill in a large salad bowl.
Peel the eggs and chop them, then add to the salad. Squeeze the juice from
2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary;
reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil
over the salad; toss well and taste. Add more lemon juice and/or oil if
desired. Season well with salt.
Divide the salad among four dinner plates. Place a bread slice on each
plate alongside the salad and spon the beans evenly over the bread. Squeeze
the juice from the remaining lemon (or half lemon) over the beans; sprinkle
the feta over the beans and serve.
NOTES : This is a meal all by itself.  Follow with Chocolate-Dipped Dried
Apricots and Biscotti with coffee.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998

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