Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min.
Cook Time: 10 Min.
Dressing:
* 1 c. canola oil
* 1/4 c. white vinegar
* 2 Tbsp. lime juice
* 1 garlic clove, minced
* 1/4 tsp. dry mustard
* 2 Tbsp. sweet pickle relish
* 2 Tbsp. ketchup
* 1/2 tsp. salt
* 1/8 tsp. pepper
Salad:
* 1 head romaine lettuce, washed and torn
* 1 (15 oz.) can red kidney beans, drained and rinsed
* 1/2 c. low fat cheddar cheese
* 1/4 c. red onion, sliced
* 1 tomato, diced
* 2 small whole wheat pitas,, split in half and quartered
1. In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper. Refrigerate until ready to use. If refrigerated, the dressing will keep for 3-4 days.
2. Preheat oven to 350°F. Brush each pita quarter with 1/2 tsp. of dressing. Place on baking sheet and bake for 8-10 mins. or until crisp.
3. In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 Tbsp. dressing to each serving and toss. Serve with baked pita wedges.
Chardonnay, Pinot Grigio-Pinot Bianco, Sauvignon Blanc
Calories: 250; Total Fat: 17g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 6g; Protein: 7g; Sodium: 210mg;