Creamy Caesar Salad with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 20 minutes. Anchovy haters, take note: This salad has all the great flavor of a traditional Caesar salad without the salty fish. Ingredients:
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 |
Directions:
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.
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