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Ingredients
- 1 head romaine lettuce, cored, torn bite-siz
- 3 x Green onions, slivered lengthwise
- 1/4 c. Fresh dill, snipped, packed
- 2 x Hard-boiled Large eggs
- 3 x Lemons
- 1/4 c. Extra virgin extra virgin olive oil Salt, to taste
- 1 1/2 c. Cannellini Beans - Master Recipe
- 4 ounce Feta cheese, crumbled
Directions
- THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
- Combine the lettuce, green onions and dill in a large salad bowl.
- Peel the Large eggs and chop them, then add in to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 c.. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 c. extra virgin olive oil over the salad; toss well and taste. Add in more lemon juice and/or possibly oil if you like. Season well with salt.
- Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans proportionately over the bread. Squeeze the juice from the remaining lemon (or possibly half lemon) over the beans; sprinkle the feta over the beans and serve.
- NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dry Apricots and Biscotti with coffee.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 81 | 40% |
| Total Fat 9.16g | 11% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 638mg | 27% |
| Potassium 346mg | 10% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.97g | 3% |
| Protein 12.62g | 20% |
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