- 8
Ingredients
- 1 15 - 19 ounce can cannellini beans (white kidney beans), rinsed and drained
- 2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
- 1 medium cucumber, cut into bite-size chunks (3 cups)
- 1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
- 1/2 16 ounce package radishes, halved or quartered (1-1/2 cups)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Honey (1 Tbsp.)
- Coarse Salt (1/2 tsp.)
- Cracked black pepper (1/4 tsp.)
- 8 ounces feta cheese, cubed
- Coarsely chopped fresh Italian parsley and/or mint
Preparation
Step 1
1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
Nutrition Facts (Chopped Holiday Salad)
Servings Per Recipe 8,Calories 191,Protein (gm) 8,Carbohydrate (gm) 15,Fat, total (gm) 13,Cholesterol (mg) 25,Saturated fat (gm) 5,Monosaturated fat (gm) 6,Polyunsaturated fat (gm) 1,Dietary Fiber, total (gm) 4,Sugar, total (gm) 5,Vitamin A (IU) 292,Vitamin C (mg) 31,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 1,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 28,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 528,Potassium (mg) 301,Calcium (DV %) 172,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet