Cannelini Salad
salads
15 oz can canelini beans, drained
1 grated zest of 1 lemon
1 juice of 1 lemon
1 bunch fresh parsley, chopped
3 each garlic cloves, minced
2 teaspoon fresh rosemary, minced
2 each fresh sage leaves, chopped
2 tablespoon nicoise olives, pitted & - chopped
1 salt & pepper to taste
6 each leaves butter lettuce
Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf. PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber. VT July, 1993
Yield: 6 servings
