Add some protein and flavor to a traditional iceberg lettuce salad with the recipe below.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced
• 1 medium head iceberg lettuce, washed and quartered
• 2/3 cup low sodium vegetable broth
• 1 15.5-ounce can cannellini beans, rinsed and drained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh parsley, optional

Directions

1. Wash hands and cooking surfaces.
2. In a large skillet heat oil over medium heat. Add shallot and sauté 2 to 3 minutes, until golden brown.
3. Add lettuce to skillet, cut side down. Allow to cook, undisturbed for 5 minutes.
4. Turn lettuce to the other uncut side. Add broth, beans, salt and pepper. Turn heat to medium-high to bring broth to a boil. Cover, reduce heat to low and simmer 15 minutes.
5. Add lemon juice and stir carefully. Sprinkle with parsley if using.

Serves 4

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.