Tuscan salad
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 305, total fat 19 G., saturated fats 3 G., proteins 11 G., carbohydrates 26 G., fiber 26 G., cholesterol 6 mg, sodium 693 mg, sugar 5 G.
Calories 305, total fat 19 G., saturated fats 3 G., proteins 11 G., carbohydrates 26 G., fiber 26 G., cholesterol 6 mg, sodium 693 mg, sugar 5 G.
"This simple salad is easy to make for lunch or dinner. What I love about it is that it's incredibly healthy, but because it's packed with so many different textures and flavors, it's filling," shares Giada De Laurentiis. "Packed with beans, a citrusy dressing, briny olives, crisp greens, and a little Parmesan, it's a complete meal without weighing you down. For more protein, you can top the salad with shredded chicken, grilled shrimp, or slices of baked salmon."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g green beans, cut into 3–5 cm pieces (about 2 cups)
- 1 head of romaine lettuce, torn into pieces
- 1 can (425 g) canned cannellini beans, rinsed
- 0.5 cups pitted black olives
- Half a red onion, thinly sliced
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 30 g grated Parmesan (about 0.5 cup)
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Recipes with similar ingredients: romaine lettuce, green beans, olives, cannellini beans, red onion, Parmesan cheese, lemon
Cooking the dish according to the recipe:
- In a medium saucepan, bring salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until the beans are slightly tender. Transfer the green beans to a bowl of ice water and let cool for 3 minutes. Drain the beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss to coat. Sprinkle with grated Parmesan and serve.
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