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1/4 cup water
2 1/2 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 clove garlic, crushed
1 16 ounce can navy beans, drained
6 cups torn romain lettuce
2 heads belgian endive, separated into leaves (about 1/2 lb.)
1/4 cup freshly grated parmesan cheese
1. Combine first 5 ingredients in a bowl; stir with a wire whisk.
2. Add beans; toss well, and set aside.
3. Arrange 1 cup romaine on each of 6 salad plates.
4. Divide endive evenly among each serving.
5. Mound 1/4 cup bean mixture in center of each salad.
6. Sprinkle each salad evenly with cheese.
Per serving: 94 calories, Fat 1.5g, Protein 6.5g\nCarbo 14.1g chole3mg sodium 203mg
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