15 ounce cannellini beans beans white undrained canned
1.5 teaspoons capers drained
2 ounces feta cheese crumbled
4 8-inch flour tortillas fat-free ()
0.3 cup kalamata olives pitted chopped
2 tablespoons dijon-lemon vinaigrette
1.5 tablespoons juice of lemon fresh
2 teaspoons lemon rind grated
2 tablespoons mayonnaise low-fat
0.5 teaspoon olive oil
0.5 teaspoon oregano dried
8 cups gourmet salad greens
2 cups tomatoes chopped
Equipment
bowl
frying pan
whisk
sieve
Directions
To prepare vinaigrette, combine first 6 ingredients; stir with a whisk. Set aside.
To prepare the quesadillas, drain the beans through a sieve over a bowl, reserving 1 tablespoon bean liquid, and discard the remaining liquid.
Combine 1/2 cup beans, 1 tablespoon reserved liquid, and oregano in a small bowl, and mash with a fork.
Spread bean mixture evenly over 2 tortillas.
Sprinkle each tortilla with 1/4 cup cheese; top with remaining tortillas, and set aside.
Sprinkle fish with 1/2 teaspoon pepper.
Heat the oil in a large nonstick skillet over medium-high heat.
Add fish; cook 2 minutes on each side until fish is medium-rare or desired degree of doneness.
Remove fish from pan; coarsely chop fish.
Heat pan coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown.
Remove quesadillas from pan; cut each into 8 wedges.
Combine the vinaigrette, remaining beans, greens, tomato, and olives; toss well. Arrange 2 cups salad on each of 4 plates; divide the fish evenly among salads. Top each serving with 4 quesadilla wedges.
