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Categories:
cannellini beans cucumbers radicchio green peppers quartered radishes Feta cheese lemon juice olive oil honey pepper salt parsley
Viewed: 79 - Published at: 7 years agoIngredients
- 1 (15 ounce) can cannellini beans, drained (white kidney beans)
- 3 cups cucumbers, cut into bite size pieces
- 2 cups radicchio, coarsely chopped (may substitute red cabbage)
- 2 small green peppers, cut into bite size pieces
- 1 1/2 cups quartered radishes
- 8 ounces feta cheese, cubed
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- parsley
Method
- Place beans and each veggie in separate sealable plastic bags.
- Mix olive oil and lemon juice in jar, with lid.
- Shake to mix.
- Add honey, salt, and pepper to jar, and shake to mix.
- Pour 2 tbs of salad dressing into each bag.
- Seal bags and place in fridge for 2-4 hours.
- On a large serving platter, line up separate individual veggie groups vertically, placing the feta cheese and beans separately, in the same vertical fashion, in the middle of the platter.
- Sprinkle parsley on all.
- The result will be a beautifully presented, colorful vegetable platter.
