COUNTRY ITALIAN SALAD

The internet is allllllll about Thanksgiving right now and it's kinda freaking me out cuz it's Monday and I don't even want to begin writing out the 10 page TO DO list I have to complete in the next month and a half. You feel me? I wish I had a new pumpkin pie recipe, appetizer idea or a new side dish recipe to show you but I'm just trying to get my act together while living in a state of denial. In the midst of all this madness, it's important to take good care of ourselves. We must find good shortcuts, give thanks and eat a ridiculous amount of salad to balance our (MY) future indulgences. Eat salad, make TO DO LISTS, watch The Voice, drink a toddy, live life all while doing laundry and on and on...




for the dressing:1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dijon mustard
1 teaspoon dried basil
2 teaspoons dried oregano
1/3 cup grated Parmesan
kosher salt & fresh ground pepper

for the salad:2 heads romaine lettuce, roughly chopped
1/2 green pepper, finely diced
1-2 red peppers, finely diced (I used a combo of red, orange & yellow)
1 cup shredded carrots
2 green onions, finely diced
1 14.5 oz can cannelini beans, drained & rinsed
3/4 cup shaved Parmesan cheese

In a small jar mix the vinegar, oil, garlic, mustard, basil, oregano & parmesan together. Season with salt & pepper. Put lid on jar and shake until dressing is well incorporated. Set aside.

In a large bowl, toss the lettuce, peppers, carrots, green onions with the cannelini beans. Drizzle dressing on top of salad and toss to coat. Serve the salad with shaved Parmesan cheese on top.



Source -Here-