The salad is a typical salad, but it's the dressing that takes it to the next level. I didn't have tomato juice, so I used tomato sauce (canned). I thought it worked out very well. We only got 2 servings out of it.
Gazpacho Salad with Cannellini Beans and Feta
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield: 4 servings (serving size: 2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 205
- Calories from fat: 30%
- Fat: 6.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.1g
- Protein: 8.8g
- Carbohydrate: 29g
- Fiber: 8.4g
- Cholesterol: 9mg
- Iron: 3.7mg
- Sodium: 512mg
- Calcium: 157mg
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.
Gazpacho Salad with Cannellini Beans and Feta Recipe at a Glance
- COURSE: Salad Dressings, Salads
- CONVENIENCE: No-Cook, Quick/Easy
- CUISINE: American, Spanish
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Cooking Light
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