Gazpacho Salad with Cannellini Beans and Feta

Gazpacho Salad with Cannellini Beans and Feta Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 2.2 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 8.8 g
Carbohydrate 29 g
Fiber 8.4 g
Cholesterol 9 mg
Iron 3.7 mg
Sodium 512 mg
Calcium 157 mg

Ingredients

Dressing:
3 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
Salad:
6 cups gourmet salad greens
2 cups diced tomato (about 1 pound)
1 cup diced cucumber
1/2 cup thinly sliced fresh basil
1/3 cup (1 1/2 ounces) crumbled feta cheese
1/3 cup chopped green bell pepper
1/4 cup thinly sliced green onions
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

To prepare salad, combine salad greens and remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Jean and Mike Kressy,

Cooking Light

June 2003
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