---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Main dish, Side dish
       Yield: 2 servings
       1 sm Garlic head
       2    Bread slices, Italian, firm
       1 tb Lemon juice, fresh
       2 tb Vegetable stock
       4 ts Olive oil, extra virgin
       1 ts Mustard, Dijon
         pn Pepper, cayenne
      15 oz Beans, Great Northern,
            -canned; drained and rinsed
       1 sm Bell pepper, red; seeded,
            -finely diced
       2 tb Chives; snipped OR
       2 tb Scallion greens; chopped
       1 tb Oregano, fresh; chopped OR
     1/2 ts Oregano, dried
            Salt and pepper to taste
       3 c  Chicory or other bitter
            -lettuce; washed and torn
    Preheat oven to 400 degrees. Remove 1 clove of garlic
   from the head; peel and cut in in half. Rub the garlic
   on both sides of bread slices; cut the bread into 1/2
   inch cubes. Place on a baking sheet. Remove the loose,
   papery skin from the garlic head and slice 1/2 inch
   off the top. Wrap in aluminum foil and place on the
   baking sheet. Bake for 10 minutes, or until croutons
   are crisp and golden. Remove the croutons and set
   aside. Continue roasting the garlic for 20 to 25
   minuts longer; it should be quite soft. Unwrap and let
   cool for 5 minutes. Separate the garlic cloves and
   squeeze ut the pulp into a smal bowl; mash with a
   fork. Whisk in lemon juice, vegetable stock, oil,
   mustard and cayenne.
    In a medium sized bowl, combine beans, red peppers,
   chives or scallion greens, oregano and the reserved
   croutons. Pour the garlic dressing over and toss until
   well coated. Season with salt and pepper. Serve
   immediately on a bed of chicory.  Serves 2.
    per serving: 546 cal; 29 g protein; 11 g fat; 88 g
   carb; 399 mg sodium; 0 mg chol