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




  • 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



  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


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amounts per Serving  
Calories: 148  
  % Daily Value*
Total Fat: 5 g 8%
Saturated Fat: 1 g 3%
Cholesterol: 0 mg 0%
Sodium: 587 mg 24%
Carbohydrate: 19 g 6%
Dietary Fiber: 6 g 25%
Protein: 8 g  
Potassium 11%
Calcium 5%
Iron 11%

*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.

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