Photo: Anna Pelzer
Lettuce-Free Salad
9 ingredients
20 min
16 servings
openrecipes
"I came up with this one day when I was in the mood for a 'non-traditional' tossed salad, and found out my lettuce had gone bad. I ate the 'toppings' instead, and liked it better! You can use scoops of this to top a green salad, if you prefer. The recipe halves nicely, as well."
Estimated Nutrition (whole recipe, rough)
250
Calories
15g
Protein
10g
Fat
31g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bean | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (15 ounce) can garbanzo beans, drained and rinsed twice
- 1 (15 ounce) can red kidney beans, drained and rinsed twice
- 2 (15 ounce) cans quartered artichoke hearts, drained
- 2 large cucumbers, chopped
- 2 large tomatoes, chopped
- 1 (8 ounce) package feta cheese
- 2 tablespoons chopped fresh dill
- 1/2 cup fat free Italian-style dressing (such as Wishbone®)
- 2 (15 ounce) cans sliced beets, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes