Red Leaf Lettuce Garbanzo Salad
Ingredients
| For salad | ||
| Cooked garbanzo beans | 1 Cup (16 tbs) | |
| Yellow squash | 2 Small , thinly sliced | |
| Scallions | 1 Bunch (100 gm) , sliced | |
| Carrots | 2 Small , grated | |
| Red leaf lettuce head | 1 , washed, torn into bite sized pieces and spun dry | |
| For dressing | ||
| Olive oil | 1/3 Cup (5.33 tbs) | |
| Cider vinegar | 1/3 Cup (5.33 tbs) | |
| Garlic | 4 Clove (20 gm) , mashed in a garlic press | |
| Spinach | 1/2 Pound , torn into bite sized pieces, washed and spun dry | |
| Peas | 1 Cup (16 tbs) | |
| Monterey jack cheese/Monterey jack cheese / soy cheese | 1/2 Pound , cubed | |
| Oregano | 1 Pinch | |
| Basil | 1 Pinch | |
| Marjoram | 1 Pinch | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1 Teaspoon |
Directions
MAKING
1. In a salad bowl place the warm garbanzo beans.
2. In another small bowl whisk the dressing well. Pour it on the beans.
3. Prepare the vegetables.
4. Add vegetables and cheese in the salad.
5. Toss well so that the spinach leaves and lettuce are well coated. The cheese needs to be well distributed.
SERVING
6. Serve Red Leaf Lettuce Garbanzo Salad immediately.
Recipe Summary
Nutrition Facts
Serving size
Calories 543Calories from Fat 310
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 864 mg36%
Total Carbohydrates 31 g10.3%
Dietary Fiber 10 g40%
Sugars 10 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
