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 www.tri-cityherald.com/lifestyles/food/.

Romaine and Bean Salad

Ingredients

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 www.shopdiabetes.org

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