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
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
- 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.)
- 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.