Tuesday, June 17, 2008

Warm Almond and Bean Salad

As much as I love a good salad, I can also get disgustingly sick of them. I once had grilled romaine at a restaurant and thought it was fantastic, so this idea came into my mind and it's very tasty.

You'll need...
One head of Romaine Lettuce
16oz can of drained Light Red Kidney Beans
1/2cup of Slivered Almonds
Buttermilk Spice

Pre heat the oven to 350 degrees.
Chop the Romaine Lettuce and place in a rectangular baking dish.
Sprinkle with Penzey's Buttermilk Spice.
Once the lettuce starts to brown slightly add the Almonds and Light Kidney Beans.
Sprinkle with Oregano.
Cook in oven for 4-6 minutes longer or until the kidney beans start to split.

Serve Warm. Yum!

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Recipes for Performance & Fitness is a complimentary listing of recipes that are all vegetarian friendly. All the recipes on this site can substitute any lean protein source where desired. Some recipes listed may contain nuts, milk, soy, eggs, wheat, and gluten. Any recipes borrowed from another source will be acknowledged.