Lettuce-Free Salad

I came up with this one day when I was in the mood for a 'non-traditional' tossed salad, and found out my lettuce had gone bad. I ate the 'toppings' instead, and liked it better! You can use scoops of this to top a green salad, if you prefer. The recipe halves nicely, as well.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 147 Calories

Ingredients

• 2 large tomatoes, chopped
• 2 tablespoons chopped fresh dill
• 2 large cucumbers, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed twice
• 1 (15 ounce) can red kidney beans, drained and rinsed twice
• 2 (15 ounce) cans quartered artichoke hearts, drained
• 1 (8 ounce) package feta cheese
• ½ cup fat free Italian-style dressing (such as Wishbone®)
• 2 (15 ounce) cans sliced beets, drained

Recipe Instructions

Step 1

Combine garbanzo beans, red kidney beans, and artichoke hearts in a large bowl.

Step 2

Top bean mixture with cucumbers and tomatoes.

Step 3

Crumble feta cheese over the top.

Step 4

Sprinkle dill onto feta cheese layer.

Step 5

Stir Italian dressing into the mixture.. Arrange beets around the sides to serve.