| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Turkish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Drained cooked white beans, warm or at room temperature |
| 1 |
c |
Thinly sliced red onions |
| 1/2 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Finely chopped green bell pepper |
| 1/4 |
c |
Finely chopped red bell pepper |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 4 |
c |
Torn lettuce leaves |
|
|
Lemon slices, garnish |
INSTRUCTIONS
1. In a medium bowl, combine beans, onions, parslely, bell peppers, lemon
juice, salt and black pepper. Cover and let stand 1 hour or longer, tossing
serveal times to blend flavors. (It doesn't say to keep this in the
refrigerator, but I did).
2. Line 4 plates with lettuce. Spoon one-fourth of the salad onto each
plate. Garnish with lemon slices.
Per serving: (3/4c salad + 1 cup lettuce): 190 calories, 1 g saturated fat,
0 mg cholesterol, 409 sodium, 30 g carbohydrates, 7 g fiber, 10 g protein,
147 calcium. (this is including 2 tsp. olive oil and 1/2 ounce black olives
which I omitted.)
Source: Weight Watchers Cut the Fat Cookbook, pg. 43
Posted to fatfree digest V96 #249
From: Joseph & Dianne Fago <joeanddi@aristotle.net>
Date: Sun, 08 Sep 1996 08:55:01 -0500
A Message from our Provider:
“God will let you get away with it until suddenly . . .”