Round out your lunch: Add 1 small pear and 1 large hard pretzel.
Recipe information
Yield
Makes 4 servings
Ingredients
1
/4 cup red wine vinegar
2
tbsp olive oil
1
/2 tsp salt
3
/4 tsp black pepper
1
large head romaine lettuce, chopped
1
/2 cup diced cucumber
1
/2 cup diced red bell pepper
1
/4 cup diced yellow bell pepper
1
/4 cup diced carrots
1
/4 cup diced red onion
1
/4 cup diced black pitted olives
3
/4 tsp chopped fresh oregano
2
tsp chopped fresh basil
3
/4 cup diced tomato
1
cup cooked white beans (home-cooked or canned, rinsed and drained)
1
cup cooked garbanzo beans (home-cooked or canned, rinsed and drained)
1
/2 cup chopped hearts of palm
Need to make a substitution?
Preparation
In a small bowl, mix vinegar, oil, salt, and pepper. Beat well. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally among 4 salad bowls.
Nutrition Per Serving
Nutritional analysis per serving: 300 calories
10 g fat (1 g saturated fat)
42 g carbohydrates
14 g protein
12 g fiber
#### Nutritional analysis provided by Self