You're just 20 minutes away from serving this gorgeous Italian Romaine & Bean Salad topped with shredded Parmesan, Romano and Asiago cheeses.
What You Need
Original recipe yields 6 servings
10 cups torn romaine lettuce
1 pkg. (9 oz.) frozen Italian green beans, cooked, drained
1 large tomato, chopped
2 Tbsp. chopped onion s
1 can (15-1/2 oz.) chickpeas (garbanzo beans), rinsed
3/4 cup prepared GOOD SEASONS Basil Vinaigrette Dressing Mix
1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
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Let's Make It
Toss lettuce, vegetables and chickpeas with dressing in large bowl.
Top with cheese just before serving.
Substitute 1/2 lb. cooked fresh green beans, cut into thirds, for the frozen beans.
How to Cook Fresh Green Beans
To prepare green beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pot or microwavable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.