|1/3||cup (75 mL) olive oil|
|1/4||cup (50 mL) fresh lemon juice|
|1||tbsp (15 mL) Dijon mustard|
|2||garlic cloves, pressed|
|1/2||tsp (2 mL) salt|
|1/4||tsp (1 mL) coarsely ground black pepper|
|1||can (15.5 oz or 540 mL) cannellini beans, rinsed and drained|
|1||cup (250 mL) grape tomatoes, halved|
|2||tbsp (30 mL) chopped fresh parsley|
|2||romaine lettuce hearts|
|1||large red onion|
|4||slices (1/2 in./1 cm thick) French bread|
|1||oz (30 g) Parmesan cheese|
Yield: 4 servings
Nutrients per serving: Calories 460, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 13 g, Sodium 1030 mg, Fiber 7 g
U.S. Diabetic exchanges per serving: 3½ starch, ½ high-fat meat, 3 fat (3½ carb)
Cook's Tips: Look for firm, tightly packed romaine hearts, which hold up best for grilling. Grill the lettuce just until grill marks appear in order to impart a smoky flavor while keeping it crisp.
To wash lettuce, cut romaine hearts in half and rinse under cold running water without separating the leaves. Gently shake out excess water and place lettuce, cut side down, onto clean kitchen towels until mostly dry. Excess water will steam the lettuce.
Cannellini beans are white kidney beans. If desired, Great Northern beans can be substituted for the cannellini beans.