Greek Entree Salad with Kidney Beans and Feta Cheese L3

Yield: 1

Author: Chef Giuseppe Urbano

Prep time: 10 MinTotal time: 10 Min

A fresh mix of romaine, tomatoes, beans, crispy vegetables, olives, and feta cheese, all dressed in a red wine and herb vinaigrette.

Cook modePrevent screen from turning off

Ingredients

For the Salad

160 g ( 50 oz.) lettuce (iceberg), rinsed and spun dried
50 g cherry tomatoes, rinsed and halved
1.75 oz (50 g) cucumbers, peeled and sliced

For the Salad Dressing:

1.0145 fl oz extra virgin olive oil

Instructions

Prepare Ingredients: Have all the ingredients ready next to your working area before starting. Have fun cooking!

Start with the lettuce: Place the lettuce in the bottom of a large salad bowl.
Add Vegetables: Layer in the cherry tomatoes, cucumbers, green peppers, red onions, carrots, and celery.

Notes

For extra crispiness, prep the salad ingredients an hour before assembling and let them chill in the refrigerator. You can substitute celery and cucumbers with thinly sliced fennel for a unique twist.