RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2301
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| Recipe Name: |
Light Italian Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Adapted from Giada DiLaurentiis. You can substitute bacon slices for the pancetta.
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Ingredients:
8 Teaspoons vinegar, red wine
1 to taste salt and pepper
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Directions:
Chop the lettuces and put in a serving bowl. Toss in the beans and cherry tomatoes.
In a small bowl, whisk together the vinger, oil, salt and pepper.
Dress the salad as desired and top with crumbled pancetta. |
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| Nutrition per Serving: |
| Calories: |
602 |
Total Carbs: |
87.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
12.5 |
Fat: |
24.3 |
Protein: |
28.04 |
| Fiber: |
29.80 |
Sodium: |
1471.72 |
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