Creamy Caesar Salad with White Beans

Leigh Beisch
Prep: 20 minutes. Anchovy haters, take note: This salad has all the great flavor of a traditional Caesar salad without the salty fish.

Yield:

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

Nutritional 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

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

Preparation

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.

Note:

Karen Levin,

December 2004