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.

 

eco friendly kitchen supplies