Triestine Salad {Insalata Triestina}

5 from 1 vote

Triestine Salad {Insalata Triestina}

This is a very healthy salad comprising of organic mixed baby greens, carrots, and red or brown beans seasoned with onion and dill. Then we top it with the Feta Lemon Triestine Sauce.

Prep Time15

Cook Time9 4

Total Time15

Course: Salad, Vegetable salad

Cuisine: Italian

Servings: people

Calories: 124kcal

Author: Marisa Franca @ All Our Way

Ingredients

1 ½ cups cooked pinto kidney, cranberry, or other red or brown beans, at room temperature (may use canned beans that are well drained)
2 Tablespoon finely minced onion
2 Tablespoon dill leaves no stems plus additional dill leaves for sprinkling around plate
8 ounces organic mixed baby spring mix
4 ounces savoy cabbage cut into small pieces
1 cup grated fresh carrot use the sweetest and youngest you can find
Salsa Triestina for Dressing

Instructions

Combine the beans, onion, and dill and let sit for 1 hour
You can either combine all the baby greens, chopped cabbage, carrots and beans in a big bowl and toss, or you can make individual portions by making a bed of the baby greens and chopped cabbage on each plate.
Top with a spoonful of beans in the middle and surround the mixed greens with the carrots, sprinkling the dill around the outside.
Serve with the Salsa Triestina to dollop on top of the salad.

Notes

This is a very easy and healthy dish. It works out very well as a light luncheon or dinner plate as well as a smaller side salad.

Nutrition