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Vegetable Panini with Feta

Yield 8 servings.
total time: 10 minutes

Ingredients

  • 1 (16-ounce) loaf French bread (about 20 inches long)
  • 1 (10-ounce) package romaine salad mix
  • 1 (16-ounce) can no-salt-added kidney beans, rinsed and drained 2 medium-size ripe tomatoes, coarsely chopped
  • 1/2 medium-size purple onion, thinly sliced
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/3 cup fat-free Caesar dressing
  • 2 tablespoons lemon juice

Nutrition Information

  • calories 264
  • caloriesfromfat 10 %
  • fat 3 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.5 g
  • carbohydrate 47.9 g
  • fiber 4.2 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 602 mg
  • calcium 0.0 mg

How to Make It

  1. Cut a 1/2-inch-thick slice from top of bread, and set top aside. Hollow out bread using a serrated knife, leaving a 1-inch shell; reserve soft bread for another use. Set bread shell aside.

  2. Combine salad mix and next 4 ingredients. Combine dressing and lemon juice; drizzle over lettuce mixture. Toss.

  3. Fill bread shell with lettuce mixture; replace top. Slice and serve.

Cooking Light 5-Ingredient 15-Minute Cookbook