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Gazpacho Salad with Cannellini Beans and Feta

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

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

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