Chopped Romaine Salad With Cannelloni Beans

Serves 2-4, as a main or a side

½ head romaine, chopped

1 cucumber, cut in half length-wise and then thinly sliced

1 15-oz can cannelloni beans, drained and rinsed

2 cups canned or marinated artichoke hearts, chopped

½ cup green olives, sliced

1 cup salad turnips (about four), quartered and sliced

1 avocado, sliced

Almost Caesar salad dressing:

Juice of 2 lemons

½ cup olive oil

2 cloves garlic, peeled and crushed

1 tin anchovies, drained

1 Tb Dijon mustard

Salt and pepper to taste

¼ cup grated parmesan cheese

Optional toppings if you want to add a crunchy texture: sunflower seeds, toasted pumpkin seeds, croutons, roasted chickpeas; I tossed on some roasted seasoned lentils.

Prepare the salad dressing. Toss with all of the ingredients except the avocado, in a large bowl. Serve and garnish each serving with slices of avocado, as well as any optional toppings that you might like.

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