Tuscany Salad Recipe

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This recipe for Tuscany Salad is from The Pankow Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 2 c. frozen green beans cut into 1 to 2 inch pieces (cooked, drained, and cooled) 1 10 oz. pkg. leafy romaine (prewashed torn romaine lettuce and/or salad greens) 1 15 oz. can cannellini beans (drained and rinsed) 1 2¼ oz. can sliced black olives (drained) ½ c. red onion (slivered) 1 lemon (juiced) ¼ c. extra-virgin olive oil 1½ tsp. kosher salt 1 tsp. black pepper ½ c. Parmesan cheese (shaved)

Directions:	Directions: Following the directions on the package of frozen green beans, cook in boiling water in medium sized pan. Drain and cool. Cut into 1 to 2 inch pieces and only use 2 c. In a large salad bowl, combine the green beans with the romaine lettuce, cannellini beans, black olives, and the red onion. Toss. In a separate container, mix the lemon juice and olive oil. Drizzle over the salad. Sprinkle with salt and pepper. Toss well. Top with Parmesan cheese and serve.

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Tuscany Salad Recipe

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