Recipe for Greek Romaine Salad with Beans 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 head romaine lettuce, cored, torn bite-siz
3 x Green onions, slivered lengthwise
1/4 cup Fresh dill, snipped, packed
2 x Hard-boiled eggs
3 x Lemons
1/4 cup Extra virgin olive oil
Salt, to taste
1/2 cup Cannellini Beans - Master Recipe
Instructions:
Instructions: THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS

Combine the lettuce, green onions and dill in a large salad bowl.

Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt.

Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve.

NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee.

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