START TO FINISH: 20 minutes MAKES 6 servings
8 cups torn mixed salad greens or romaine lettuce
1⁄4 cup small fresh basil leaves
1⁄2 of a medium cucumber, thinly sliced
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
1 15-ounce can black beans, rinsed and drained
3 medium roma tomatoes, cored and cut into wedges
1⁄2 cup bottled reduced-calorie balsamic vinaigrette salad dressing
1 teaspoon finely shredded orange peel
6 slices baguette-style sourdough bread, toasted
2 ounces soft goat cheese (chèvre)
1 tablespoon snipped fresh basil
1 On a large serving platter arrange salad greens and 1⁄4 cup basil. Arrange cucumber and the drained beans over salad greens. Top with tomato wedges.
2 For dressing, in a small bowl combine balsamic vinaigrette salad dressing and orange peel. Drizzle dressing over salad.
3 To serve, spread toasted bread with goat cheese and sprinkle with snipped basil. Serve bread with salad.
PER SERVING: 238 cal., 6 g total fat (2 g sat. fat), 4 mg chol., 809 mg sodium, 40 g carb., 9 g fiber, 15 g pro.
tip
Toss fresh herbs with salad greens to add zip to the flavor of your salad. Try basil, cilantro, mint, dill, or Italian (flat-leaf) parsley leaves.
