Roquefort Lettuce And Flageolet Bean Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads, Side dish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil, perferably extra |
| virgin | ||
| 3 | T | White wine vinegar |
| 6 | c | Oakleaf lettuce or red or |
| green leaf lettuce | ||
| 1 | 15 oz flageolet bean or | |
| small white beans | ||
| drained | ||
| rinsed | ||
| 4 | oz | Roquefort cheese, crumbled |
| about 1 cup | ||
| 6 | Fresh mint leaves, finely | |
| chopped | ||
| 3/4 | t | Honey |
INSTRUCTIONS
Whisk oil and vinegar in small bowl. Season dressing to taste with salt and pepper. Combine lettuce, beans, cheese and mint in large bowl. Combine with enough dressing to coat. Drizzle with honey and toss well. Flageolet beans are small kidney beans ranging from pale green to white. Bon Appetit/May 94 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can spurn God’s love for only so long”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 608
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 8.8mg
Sodium: 494.2mg
Potassium: 2624.7mg
Carbohydrates: 87g
Fiber: 22.7g
Sugar: 2.3g
Protein: 34.1g