Creamy Caesar Salad with White Beans
- 6 cups torn romaine lettuce
- 1 (15- to 16-ounce) can Great Northern or navy beans, rinsed, drained, and divided
- 1 cup diced plum tomato
- 1/4 cup thinly sliced red onion, separated into rings
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 1 1/4 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup shredded Parmesan cheese
- 1 cup low-fat garlic-flavored croutons
1. Combine lettuce, 1 cup beans, tomato, and onion in a large bowl.
2. Drop garlic through food chute of a mini-food processor with motor running; process until minced. Add remaining beans, oil, Worcestershire sauce, juice, salt, and pepper; process until well-blended.
3. Pour dressing over salad, tossing gently to coat. Divide among 4 plates; top each serving with 1 tablespoon cheese and 1/4 cup croutons.
Prep: 20 minutes. Anchovy haters, take note: This salad has all the great flavor of a traditional Caesar salad without the salty fish.
- Yield: 4 servings (serving size: about 1 1/2 cups)
|Calories per serving:||181|
|Fat per serving:||6g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||4g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||8g|
|Carbohydrate per serving:||24g|
|Fiber per serving:||5g|
|Cholesterol per serving:||3mg|
|Iron per serving:||2mg|
|Sodium per serving:||267mg|
|Calcium per serving:||113mg|
Good to Know
Adding beans to a traditional Caesar Salad is a great way to increase your fiber intake.