Lettuce-Free Salad

Lettuce-Free Salad

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
BCORTE
Recipe by  BCORTE

“I came up with this one day when I was in the mood for a 'non-traditional' tossed salad, and found out my lettuce had gone bad. I ate the 'toppings' instead, and liked it better! You can use scoops of this to top a green salad, if you prefer. The recipe halves nicely, as well.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Combine garbanzo beans, red kidney beans, and artichoke hearts in a large bowl.
  2. Top bean mixture with cucumbers and tomatoes.
  3. Crumble feta cheese over the top.
  4. Sprinkle dill onto feta cheese layer.
  5. Stir Italian dressing into the mixture.. Arrange beets around the sides to serve.

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Reviews (4)

Rate This Recipe
vicki515
0

vicki515

This is my kind of salad. I added crumbled bacon and avocados, because, why not, right? Just put in everything you love best about salads. For me, it's not the lettuce! :)

Joey Joan
0

Joey Joan

I placed the salad on a bed of lettuce and my family completely enjoyed this. I will make it again for sure.

irishmandaveswife
0

irishmandaveswife

Hmmm, there is a reason you should eat this on lettuce, because it needs more texture. Maybe diced carrots, celery, or something crunchy...otherwise all of the ingredients are very similar - soft. Also, I would recommend cutting back on the feta; the flavor overpowers the dill and dressing. I think with some adjustments this could be good, but as-is I give it two stars.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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