Ingredients
1
bag (10 ounces) romaine and leaf lettuce mix
1
can (19 ounces) cannellini beans, rinsed and drained
2
cups large reduced-fat or fat-free croutons
1
cup sweet grape tomatoes
1/2
cup thinly sliced red onion
1/3
cup pitted Kalamata olives, cut in half
1/3
cup balsamic vinaigrette
Preparation
Toss all ingredients except vinaigrette in large bowl.
Pour vinaigrette over salad; toss to coat.
