Gazpacho Salad with Cannellini Beans and Feta

3 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 2 cups)
By Jean and Mike Kressy
June 2003
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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Ratings & Reviews

SummerSawyer's Review

veryslowcook
November 16, 2012
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.

veryslowcook's Review

tamara51
July 19, 2012
Never would've thought "gazpacho" if it weren't in the recipe name, but we really like the flavors and the inclusion of the beans and feta. I used baby butter beans. We ate it as our meal. Will make again and would serve to company.

tamara51's Review

SummerSawyer
March 17, 2012
N/A
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