INGREDIENTS
1
can (15 ounces) low-sodium garbanzo beans
1
pint cherry tomatoes, preferably sweet grape variety
1
can (14 ounces) quartered artichoke hearts, drained
1
can (2-1/4 ounces) sliced ripe olives, drained
4
ounces sliced mushrooms
1/2
medium green bell pepper, chopped
4
ounces crumbled low-fat feta cheese OR 1 cup cooked, diced, skinless, boneless chicken breast meat
5
cups chopped Romaine lettuce
2/3
cup cider vinegar
1‑1/2
tablespoons extra-virgin olive oil
2
packets sugar substitute
1
teaspoon dried oregano leaves
1/4
teaspoon black pepper
PREPARATION:
- Place beans and cherry tomatoes in colander and run under cold water until rinsed.
- In large mixing bowl, combine bean mixture, artichokes, olives, mushrooms, bell pepper and feta or chicken. Toss gently to blend. Place equal amounts of salad mixture into 5 gallon-sized plastic resealable bags.
- In measuring cup, combine vinegar, olive oil, sugar substitute, oregano and black pepper. Whisk until well blended. Spoon 3 tablespoons of dressing into 5 small plastic resealable bags. Seal and place one in each of the salad bags. Seal and refrigerate until needed.
- To transport, add 1 cup of lettuce to each salad bag the day the salad is being served. Do not add lettuce prior to that time or it will become limp.
- To serve, pour dressing into gallon-size bag with salad. Seal bag and toss to coat salad with dressing.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
about 3 cups salad
Sodium
648 mg
Protein
17 g
Fiber
9 g
Carbohydrate
39 g
Cholesterol
8 mg
Saturated Fat
3 g
Total Fat
11 g
Calories from Fat
31 %
Calories
305
DIETARY EXCHANGE:
Meat
1
Vegetable
2
Starch
2
Fat
1
