RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4600
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| Recipe Name: |
White Bean Salad with Romaine and Radicchio - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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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: |
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Ingredients:
0.25 Cup vinegar, red wine
1 Small onion, red
2 Sprigs parsley, flat-leaf
12 Each olives, Kalamata
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Directions:
Drain and rinsed beans. Place in medium sized bowl. Mix the olive, vinegar and salt for dressing. Pour half the dressing over the beans and toss gently.
Prepare fennel by removing hard, outer leaves. Quarter the bulb and remove the core. Slice in 1/4 inch pieces and add to beans. Peel and halve the red onion and slice into 1/8 inch pieces. Add to beans.
Wash and dry herbs, then coarsely chop and add to beans. Pit olives and coarsely chop. Add to beans. Add grated cheese to beans.
Rinse and dry both lettuces' leaves. Stack them and cut in 1/4 inch strips.
To serve, add remaining dressing to greens and serve bean mixture on top. |
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| Nutrition per Serving: |
| Calories: |
678 |
Total Carbs: |
157.9 |
Net Carbs: |
103.1 |
| Cholesterol: |
-1.0 |
Fat: |
5.8 |
Protein: |
43.21 |
| Fiber: |
54.87 |
Sodium: |
3471.90 |
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