Recipe - Italian Bean-And-Tomato Salad

1 One half cup Romaine lettuce shredded
One half cup Tomato seeded, coarsely
Chopped, unpeeled
One half cup Great northern beans, canned
Drained
One fourth teaspoon Dried rosemary crushed
One fourth teaspoon Pepper freshground
2 tablespoon Low sodium chicken broth
2 tablespoon Balsamic vinegar
1 teaspoon Olive oil

Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and
next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.

Recipe By : Cooking Light, Sept 1993, p. 106

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip