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Ingredients
- 1 head romaine lettuce, torn into bite-sized pcs
- 2 x Belgium endives, cut into bite-sized pcs
- 1 x Cucumber, peeled & diced
- 1 c. Cherry tomatoes, (red & yellow), quartered
- 1/2 c. Garbanzo beans, minced
- 1/2 c. Corn kernels
- 1/4 c. Flat-leaf parsley leaves
- 1/2 c. Minced walnuts or possibly pecans, toasted
- 1 Tbsp. Raspberry vinegar
- 1 Tbsp. Fresh lemon juice
- 3 Tbsp. Extra-virgin extra virgin olive oil
- Â Â Salt & pepper, to taste
Directions
- In a large salad bowl, combine the lettuce, endive, cucumber, tomatoes, garbanzo beans, corn, parsley and walnuts or possibly pecans. In a small mixing bowl, whisk together the vinegar and lemon juice.
- Slowly whisk in the oil, till well combined. Season the dressing with salt and pepper. Pour the dressing over the salad. Toss well.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 544g | |
| Calories 993 | |
| Calories from Fat 561 | 56% |
| Total Fat 64.69g | 81% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 1768mg | 51% |
| Total Carbs 85.89g | 23% |
| Dietary Fiber 23.7g | 79% |
| Sugars 19.3g | 13% |
| Protein 27.4g | 44% |
