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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Main dish, Side dish, Vegan, Vegetarian 2 Servings

INGREDIENTS

1 Garlic head
2 Bread slices, Italian firm
1 T Lemon juice, fresh
2 T Vegetable stock
4 t Olive oil, extra virgin
1 t Mustard, Dijon
pn Pepper, cayenne
15 oz Beans, Great Northern
canned drained and
rinsed
1 Bell pepper, red seeded
finely diced
2 T Chives, snipped OR
2 T Scallion greens, chopped
1 T Oregano, fresh chopped OR
1/2 t Oregano, dried
Salt and pepper to taste
3 c Chicory or other bitter
lettuce washed and torn

INSTRUCTIONS

Preheat oven to 400 degrees. Remove 1 clove of garlic from the head;
peel and cut in in half. Rub the garlic on both sides of bread  slices;
cut the bread into 1/2 inch cubes. Place on a baking sheet.  Remove the
loose, papery skin from the garlic head and slice 1/2 inch  off the
top. Wrap in aluminum foil and place on the baking sheet.  Bake for 10
minutes, or until croutons are crisp and golden. Remove  the croutons
and set aside. Continue roasting the garlic for 20 to 25  minuts
longer; it should be quite soft. Unwrap and let cool for 5  minutes.
Separate the garlic cloves and squeeze ut the pulp into a  smal bowl;
mash with a fork. Whisk in lemon juice, vegetable stock,  oil, mustard
and cayenne.  In a medium sized bowl, combine beans, red peppers,
chives or scallion  greens, oregano and the reserved croutons. Pour the
garlic dressing  over and toss until well coated. Season with salt and
pepper. Serve  immediately on a bed of chicory.  Serves 2.  per
serving: 546 cal; 29 g protein; 11 g fat; 88 g carb; 399 mg  sodium; 0
mg chol

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Nutrition (calculated from recipe ingredients)
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Calories: 583
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 779mg
Potassium: 970.1mg
Carbohydrates: 108.1g
Fiber: 15.3g
Sugar: 1.9g
Protein: 27g


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