Delicious Dinner Salad

We often have a hearty vegetarian salad for dinner. That’s what we did the other night.

With the beans and the cheese, this salad has enough heft for a light dinner or lunch. You can substitute cannellini beans, navy beans, or garbanzo beans for the great northern beans–I just really like the texture of the great northern beans.

1/2 English cucumber, finely diced

1–14 1/2 oz can of great northern beans, drained and rinsed

1/2 can of ripe olives, sliced

3 scallions, thinly sliced

1 Romaine heart, roughly chopped

3 oz. crumbled feta cheese

2 cups grape tomatoes, halved

1 jar marinated artichoke hearts, roughly chopped

Your favorite vinaigrette

I prepped the first five ingredients and mixed them in a bowl, and reserved half for lunch the next day. If you do that, halve the remaining ingredients, and add them to the reserved salad when you have it.

I like to put the dressing on about 15 minutes before it’s time to eat to let everything meld, and let the lettuce wilt just a little.

A friend of mine who is originally from St. Louis turned me on to this dressing. It is BY FAR the best Italian dressing I have ever had–not too garlicky, and not too much vinegar. You can mail order it directly from the restaurant, just go to their website.

If you are local, Lorenzen’s farm is selling gorgeous tulips. You can find their hours on their website. Here are some that we picked. $1.50/stem.

Happy Sunday Funday!