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Kidney Bean Salad with Anchovy Dressing
Source: dLife

Kidney beans, celery, pickle, onion, and Romaine lettuce salad tossed with an anchovy dressing

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 410.3
Total Carbs 66.8 g
Dietary Fiber 26.4 g
Sugars 8.2 g
Total Fat 5.7 g
Saturated Fat 0.6 g
Unsaturated Fat 2.0 g
Potassium 63.3 mg
Protein 24.5 g
Sodium 318.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Milk , 4 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  red kidney beans, canned and drained
1 each  medium celery stalk
1 tsp  chopped dill pickles
2 tsp  minced onion
1 each  egg whites
1 cup  Lettuce, romaine, fresh, shredded
0 1/2 cup  plain nonfat yogurt
1 tbsp  Oil, corn
2 tbsp  white wine vinegar
1 pinch  salt
0.125 tsp  white pepper
1 each  medium garlic cloves
2 tbsp  chopped parsley
1 tbsp  anchovy paste
1 pinch  ground cayenne (red pepper)
  1. Put the yogurt, oil, vinegar, salt, pepper, garlic, parsley, anchovy paste, and cayenne pepper in a blender and process until smooth.
  2. Combine the beans, celery, dill pickle, onion, egg white, and romaine lettuce leaves in a salad bowl. Toss with the anchovy mixture.

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