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Creamy Caesar Salad with White Beans

Leigh Beisch
Yield 4 servings (serving size: about 1 1/2 cups)
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

Nutrition Information

  • calories 181
  • fat 6 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 24 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 267 mg
  • calcium 113 mg

How to Make It

  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.