Simple and satisfying without a lot of calories, this main meal salad fills the bill for good taste, good health, and superior nutrition. If you want to eat on the lighter side in 2007, try this great supper salad recipe with sautéed vegetables, beans, and feta.
8 leaves romaine lettuce, shredded coarsely
16 leaves arugula, well-washed
1 tablespoon olive oil
2 carrots shredded coarsely
1/2 red bell pepper, chopped coarsely
1/4 cup coarsely chopped red onion
2 cloves garlic, minced
1 1/2 cups cooked or canned butter beans, drained and rinsed
1/2 cup vinaigrette
Freshly ground black pepper and crumbled feta cheese, for garnish
1. Divide lettuce evenly on 4 salad plates, then arrange the arugula leaves on top, in a sunburst if you like.
2. In a skillet over medium heat, heat the oil, then add carrots, bell pepper, and onion. Cook about 5 minutes, stirring occasionally, until pepper is crisp-tender. Add garlic, stirring constantly for 1 minute. Reduce heat to low and add beans and vinaigrette, stirring about 4 minutes until warm.
3. Spoon bean and vegetable mixture over the arugula and serve warm, garnished with freshly-ground pepper and crumbled feta.
Inspired by The Spirited Vegetarian, by Paulette Mitchell (Rodale Press, 2005).