Italian Bean-and-tomato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Italian | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Romaine lettuce, shredded |
| 1/2 | c | Tomato, seeded coarsely |
| Chopped, unpeeled | ||
| 1/2 | c | Great northern beans, canned |
| Drained | ||
| 1/4 | t | Dried rosemary, crushed |
| 1/4 | t | Pepper, fresh-ground |
| 2 | T | Low sodium chicken broth |
| 2 | T | Balsamic vinegar |
| 1 | t | Olive oil |
INSTRUCTIONS
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently. Recipe By : Cooking Light, Sept 1993, p. 106 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 333
Calories From Fat: 65
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 908.7mg
Potassium: 1630.1mg
Carbohydrates: 51.9g
Fiber: 17.7g
Sugar: 9.8g
Protein: 21.3g