5 minutes to prepare
Serves: 4-6

Ingredients:

6 oz/176 g mixed salad greens, such as spinach, arugula and frisee
1 red onion
3 oz/85 g radishes
6 oz/175 g cooked beet
10 oz/28 g canned cannellini beans, drained and rinsed
1/3 cup dried cranberries
14 cup roasted cashews
2 1/2 oz 70 g feta cheese, crumbled
DRESSING
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp chopped cilantro
salt & pepper

1. Arrange the salad greens in a salad bowl and set aside.

2. Thinly slice the onion, then cut it in half to form half moons and place them in a bowl.

3. Thinly slice the radishes, cut the tomatoes in half, and peel the beet and dice. Add to the onion with the remaining ingredients, except the nuts and cheese.

4. Put all of the ingredients for the dressing into a screw top jar and shake until blended. Pour over the bean mixture, toss lightly, then spoon on top of the salad greens.

5. Sprinkle over the nuts and cheese and serve at once.

Nutrition Facts:

Calories 301 kcal
Protein 16 g
Carbohydrates 25.2 g
Sugar 7.9 g
Fat 15.9 g
Saturates 5.6 g
Fiber 9.4 g
Salt 1.29 g