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Navy Bean Tossed Salad Recipe
Navy Bean Tossed Salad Recipe photo by Taste of Home

Navy Bean Tossed Salad Recipe

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Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings

Ingredients

  • 4 cups torn romaine
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled reduced-fat feta cheese
  • 3/4 cup sliced cucumber
  • 1/2 cup red onion rings, halved
  • 1/2 cup roasted sweet red peppers, chopped and patted dry
  • 2 tablespoons sliced ripe olives, drained
  • 1/2 cup fat-free creamy Caesar salad dressing

Nutritional Facts

1 cup equals 146 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 774 mg sodium, 23 g carbohydrate, 5 g fiber, 10 g protein.

Directions

  1. In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat. Yield: 7 servings.
Originally published as Navy Bean Tossed Salad in Simple & Delicious January/February 2007, p54

Nutritional Facts

1 cup equals 146 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 774 mg sodium, 23 g carbohydrate, 5 g fiber, 10 g protein.

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