Two Step Kale and White Bean Caesar Salad

In this salad, layer white beans with a garlicky Caesar-style dressing in a mason jar. On top of the beans add kale ribbons and then top it all with Parmesan cheese. I’ll often make a few different kinds of salads and pack them in individual servings to make my “fast food” a healthy choice.

Per serving: calories 287, protein 12g, dietary fiber 5g, sugars 5g, total fat 18g

Serves 4

 a clean fit

For the Caesar dressing:

1 teaspoon Dijon mustard

Juice of 1 lemon

1 small garlic clove, very finely chopped or pressed

2 tablespoons olive oil

Pinch of red pepper flakes

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

For the salad:

1 1/4 cups cooked white beans (homemade or canned, rinsed)

4 cups trimmed and sliced kale (tough ribs removed and leaves stacked and thinly sliced crosswise into ribbons)

1/2 cup grated Parmesan cheese


  1. To make the dressing: In a small bowl, whisk together the mustard, lemon juice, and garlic. While whisking, slowly drizzle in the olive oil. Add the red pepper flakes, salt, and black pepper. (Add 1 to 2 tablespoons of water if needed.)
  2. To make the salad: Divide the beans among 4 mason jars and top with the dressing. Add the kale and then top with the Parmesan cheese. Cover tightly and refrigerate. Shake to dress the salad before serving.


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