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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Gazpacho Salad with Cannellini Beans and Feta

Cooking Light JUNE 2003

  • 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

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.

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
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