
Ingredients
1 tablespoon olive oil
2 teaspoons white wine vinegar
1/2 cup apple juice
1 tablespoon tomato basil garlic seasoning blend
no-salt
1/2 cup almond slivers
2 tomatoes
coarsely chopped
1/2 yellow bell pepper
chopped
1/2 cucumber
peeled
chopped
3 green onions
sliced
2 15.5 oz cans cannellini (white) beans
no-salt-added
drained
and rinsed
Large lettuce leaves (Boston
Bibb
or romaine)
Steps
Whisk together dressing ingredients in a small bowl.
In a small sauté pan, toast almond slivers until golden.
Remove from pan and let cool.
In a medium bowl, toss dressing with all ingredients except lettuce.
Refrigerate until ready to serve.
To serve, place lettuce leaves on individual plates; top with salad.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 250 |
Total Fat | 9 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 60 mg |
Carbohydrates | 33 g |
Dietary Fiber | 9 g |
Total Sugars | 8 g |
Added Sugars included | 0 g |
Protein | 11 g |
Vitamin D | 0 mcg |
Calcium | 100 mg |
Iron | 4 mg |
Potassium | 1695 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Cannellini Bean Salad. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.