1 1/3 tbsps Extra Virgin Olive Oil
2 tsps Red Wine Vinegar
2/3 Garlic (cloves, minced)
1 cup Radicchio (thinly sliced)
1 stalk Celery (sliced)
2 2/3 tbsps Red Onion (sliced)
1/3 cup Cannellini Beans (drained, rinsed)
1 1/3 tbsps Parsley (chopped)
Sea Salt & Black Pepper (to taste)
1/8 Lemon (juiced)
1. Whisk the oil, vinegar, and garlic in a small bowl to combine. Set aside.
2. In a large bowl, add the radicchio, celery, onion, beans, parsley, salt, and pepper. Pour the dressing on top and toss to combine. Pour the lemon juice all over and toss again.
3. To serve, divide evenly between bowls and enjoy!
Refrigerate in an airtight container for up to three days.
One serving is approximately two cups.
Feta cheese, goat cheese, fresh herbs.
To meal prep, combine all the salad ingredients and store the dressing separately. Add the dressing when ready to enjoy.
- Prep Time: 15 minutes
- Serving Size: 1
- Calories: 267
- Sugar: 3g
- Sodium: 273mg
- Fat: 19g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg