Title: Cannelini Salad
Categories: Italian, Salads
Yield: 6 Servings

15 oz Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bn Fresh parsley, chopped
3 Garlic cloves, minced
2 ts Fresh rosemary, minced
2 Fresh sage leaves, chopped
2 tb Nicoise olives, pitted &
-- chopped
Salt & pepper to taste
6 Leaves butter lettuce

Combine all ingredients in a bowl except lettuce. Toss well & chill for at
least an hour, preferably overnight. To serve, place a scoop of bean salad
in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.;
3 mg Fiber.

VT July, 1993