Romaine and Bean Salad

March 6, 2012 

The cover of the Tri-City Herald Food & Wine section March 7 will feature how to marinate steak in Guiness for St. Patrick's Day. Inside, you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes visit

Romaine and Bean Salad


1/2 10-ounce bag washed, ready-to-eat romaine lettuce

1/2 cup cannellini beans

2 tablespoon oil and vinegar dressing Instructions

Place lettuce and beans in a salad bowl and toss with the dressing.

Per serving:145 calories, 8 g fat, 1.3 g saturated, 0 mg cholesterol, 5 g protein, 13 g carbohydrates, 4 g fiber, 125 mg sodium.

Exchanges/Choices: 1 carbohydrate, 1 1/2-fat.

From: Mix’n’Match Meals in Minutes for People with Diabetes by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service