Vegan Salad Recipes: White Bean Caesar Salad

January 31, 2017
Isn't it funny how certain foods color memories or different times in our lives? One particular meal that stands out for me is caesar salad. When I was in middle school, my family vacationed in Mexico. Since I was not a particularly adventurous eater in my youth, I stuck to reliable foods when traveling, ordering salad and hamburgers on rotation. One day at lunch I decided to order a caesar salad, since this had always been a favorite at home. What I didn't know--and soon discovered, much to my horror--was that traditional caesar dressings are laced with anchovies (while I certainly wasn't vegan or vegetarian at that age, I've always had a strong aversion to seafood)! Since that vacation, I've been understandably wary of any salads that boast this dressing--but really, I needn't be. What makes caesar dressing so good--and what I loved prior to the Mexico incident--is the saltiness and richness it imparts on a salad. This is my version of caesar, which approximates the original dressing (minus the fish, obvi) and uses white beans for a little protein kick. For the salad, I used what I had on hand, but if you make this, feel free to adhere to more traditional ingredients like croutons, olives, etc.
Vegan Salad Recipes: White Bean Caesar Salad

Vegan Salad Recipes: White Bean Caesar Salad

Recipe Type: Salads
utensils YIELDS 1 1/2 cups
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  • 1 cup canned white beans
  • 3/4 cup canning liquid or water
  • 2 teaspoons dijon mustard
  • 5-6 kalamata olives
  • 3 teaspoons capers
  • 1 teaspoon lemon juice
  • 1 date, pitted
  • 2-3 cloves garlic cloves garlic
  • For the salad:
  • 1 head romaine lettuce
  • 2 cups carrots, shredded
  • 1 cup broccoli, finely chopped
  • Leftover canned white beans (about 1/2 cup)
  • Nutritional yeast, for topping (optional, but delicious)
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Directions

1. Add all dressing ingredients to a blender and blend until smooth.
2. In a large bowl, add salad ingredients and toss to combine. Pour desired amount of dressing over salad and mix until evenly coated.

Also by Molly: Easy Lentil-Millet Vegan Meatballs

Related: Quinoa and Orange Spinach Salad

Brussels Spout Salad with Crispy Curry Tofu

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Photos: Molly Lansdowne


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Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.

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