Lettuce-Free Salad

1 Reviews

Prep: 20 min
Ready In: 20 min

“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.” - by BCORTE

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed twice
1 (15 ounce) can red kidney beans, drained and rinsed twice
2 (15 ounce) cans quartered artichoke hearts, drained
2 large cucumbers, chopped
2 large tomatoes, chopped
1 (8 ounce) package feta cheese
2 tablespoons chopped fresh dill
1/2 cup fat free Italian-style dressing (such as Wishbone®)
2 (15 ounce) cans sliced beets, drained

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Metric US

Original recipe yields 16 servings

Directions

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

Nutrition

Amount Per Serving (16 total)

Calories
147 cal
7%

Fat
3.5 g
5%

Carbs
23.1 g
7%

Based on a 2,000 calorie diet

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Reviews (1)

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J2

Apr. 1, 2013

"Tasty, nutritous, easy to prepare. What more can one want? I just got home from a potluck where I brought this dish. I have some left over, but wish it were more. I will be making this again!..." See more"

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