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.
Cathy At Home on the River 