Adding white kidney beans to this classic Italian salad recipe is a great way to complete the meal with 20 g of protein per serving.
1 whole grain or gluten-free baguette, cut into bite-size pieces
1 tbsp olive oil
2 tbsp balsamic vinegar
1⁄4 cup extra virgin olive oil
1 small red onion, sliced
4 tomatoes, quartered
8 cups romaine lettuce, chopped
2-19oz cans white kidney beans, drained and rinsed
10 basil leaves, torn
- Preheat oven to 400° F.
- Place cut bread on Sheet Pan, drizzle with olive oil, and add dressing mix. Stir to combine. Toast for 3–4 min until crispy.
- Combine dressing ingredients in small bowl and set aside.
- Prep veggies.
- Assemble by placing lettuce, beans, quartered tomatoes, toasted bread, and sliced red onion on 4 serving plates; drizzle with dressing and top with fresh, torn basil. Enjoy!