bag (10 ounces) romaine and leaf lettuce mix
can (19 ounces) cannellini beans, rinsed and drained
cups large reduced-fat or fat-free croutons
cup sweet grape tomatoes
cup thinly sliced red onion
cup pitted Kalamata olives, cut in half
cup balsamic vinaigrette
Toss all ingredients except vinaigrette in large bowl.
Pour vinaigrette over salad; toss to coat.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Grape tomatoes are small and very sweet. If they’re not available, you can use cherry tomatoes instead and just cut them in half. Or try yellow pear tomatoes if they are available at your market. Make sure to eat a variety of veggies and fruits to ensure that your body benefits from many nutrients.
We calculated the nutrition of this recipe at the time it was created on 03/10/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.