Low Fat Salad Recipes

Ingredients:

1/2 lb skinless dried fava beans -2 cups
2 tbsp olive oil -preferably extra-virgin
salt, to taste
1 lb spinach -dandelion greens or broccoli rabe -washed and coarsely chopped
2/3 cup imported black olives, pitted and chopped
1/2 cup thinly sliced red onion, separated into - rings
1 cup stemmed arugula or watercress
1/2 cup pepperocini -italian pickled peppers -drained and sliced
2 vine-ripened tomatoes, chopped
1/2 cup thinly sliced radishes

Instructions:

1. Put fava beans in a large bowl of cold water. Let stand in a cool place
for at least 4 hours or overnight. If the weather is warm, place the bowl
in the refrigerator.

2. Drain and rinse the beans. Place them in a large pot and add fresh water
to cover by 1 inch. Bring to a slow simmer and cook, uncovered, over low
heat until the beans are very soft and all of the liquid has been absorbed,
about 1 hour. Stir often toward the end of the cooking time, and add a
little more water if the beans become too dry. Mash the beans with a potato
masher until smooth. Stir in oil and season with salt.

3. In a large pot, combine spinach, dandelion greens or broccoli rabe and 2
tablespoons of water. Cover and cook over medium-high heat until wilted
and tender, about 3 minutes. Transfer to a colander and press out any
excess cooking liquid.

4. Spoon the warm fava bean puree into the center of a warmed platter.
Place cooked greens, olives, onions, arugula or watercress, pepperoncini,
tomatoes and radishes in 7 separate piles around the puree and serve.

Makes 4 servings.

260 calories per serving: 12 grams protein, 11 grams fat (1.5 grams
saturated fat), 32 grams carbohydrate; 695 mg sodium; 0 mg cholesterol; 4
grams fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4