This salad is so tasty it can get away with having no meat, yet it still has protein! Thanks garbanzo beans! This is going to be a staple during my Two Week Challenge. It's super easy to make and it tastes great.
Romaine hearts are cut into a nice chiffonade, creating a salad that isn't clunky and overly leafy. I find I enjoy salads much more when everything is cut to bite size proportions.
Vegetarian Italian Salad
makes 4 lunch sized salads
4 Romaine hearts or 2-3 bunches of romaine lettuce
1 can garbanzo beans
1 can corn
1 can kidney beans
3-4 roma tomatoes
3/4 - 1 cup skim mozzarella cheese
Italian dressing of your choice
- Wash lettuce and dry. Roll up the leaves so that you can slice them into thin ribbons. If you are using Romaine hearts you can just keep the base in tact and hold the leaves tightly as you slice.
- Drain and rinse the garbanzo beans, kidney beans, and corn. Pat dry.
- Wash zucchini and cut into bite size pieces. I peeled them first, but there really is no reason to do this. Next time I'll keep the skin on. I cut the zucchini into fourths lengthwise and then slice into 1/2 inch slices.
- Add desired amount of lettuce to a bowl and top with 1/4 cup corn, 1/4 cup garbanzo beans, 1/4 cup tomatoes, 1/4 cup zucchini, 1/4 cup kidney beans and just under 1/4 cup cheese.
- Bag your leftover ingredients. Put a paper towel in with your lettuce if it is still slightly damp. Save ingredients for next time you make the salad.
- Mix salad with your favorite Italian dressing. Enjoy!
Peace, love, yummy salads, and happiness!