Friday, January 31, 2014

Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta

I don't know why I have waited so long to blog about this salad. My husband and I have enjoyed this salad for years. We've served it to company. It even made a subtle appearance in the Chicken Shish Kebab post. This is a salad you can serve family style, split between 6 bowls, or split between two bowls with some chicken and you have a great entree salad. We've done all of the above. Now here is the story of how I invented the salad. When I first met my husband his idea of a salad was lettuce - just lettuce. I'm not kidding. That's why for the first several years of our marriage I only made Caesar Salad. When I got tired of Caesar salads, even though I love them. I started thinking about we both liked. The range being much larger on my end, of course. I love Greek salads, even the typical American version. However, my husband doesn't like cucumbers, olives, marinated yellow peppers, or beets. He does like red onions and feta though. We both like cannellini beans. There you have it. It was very simple once I started thinking about what we both like. Plus, the longer we are married the more my husband's palate grows and for that I'm truly grateful. This salad is perfect for phase 1 South Beach or phase 2 of The New Atkins.





Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta
4 to 6 cups of Iceberg Lettuce, Butter Lettuce, Romaine Lettuce, or a combination
4 ounces of Feta Cheese (use low fat for phase one South Beach or regular for The New Atkins)
4 ounces of cannelloni beans, drained
1/3 cup of diced red onions
4 to 5 tablespoons of Lemon Vinaigrette

For the Lemon Vinaigrette 
Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
2 medium shallots, minced
1 handful of fresh flat leaf parsley, chopped
1/ 1/2 cups of quality extra virgin olive oil
3 tablespoons of low acid rice vinegar
salt
pepper

1. Make the vinaigrette and set aside. Gather the rest of the salad ingredients.


2. Chop the lettuce and red onion.


3. Add lettuce and red onion to a large bowl and toss with the desired amount of vinaigrette. At this point decide I decide how I want to serve the salad (individual bowls or family style). Divide the dressed salad between the serving bowls and then top each serving with a portion of the feta and beans.


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