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Greek Romaine Salad With Beans

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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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