Author Notes
I altered this classic recipe to get vegan protein for myself and my vegan son. You can add or subtract any ingredients and still have a great salad. —Lisa Sieczka
Ingredients
- Salad
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5-6
Large Tomatoes (heirloom, beefsteak, salad, etc), cubed
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1/4-1/2
Watermelon, cubed
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2
Cucumbers, cubed
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6 ounces
white beans (northern)
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1/4-1/2
Red Onion (optional)
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10-20
Basil Leaves, torn or lightly chopped
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1/4 cup
Walnuts, halved or lightly chopped
- Dressing
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1/4 cup
Extra Virgin Olive Oil
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1/8 cup
Balsamic Vinegrette
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3-4 tablespoons
Lemon juice
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salt and pepper to taste
Directions
-
Combine all salad ingredients in large bowl and toss.
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Combine dressing ingredients in a small bowl and whisk until emulsified.
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Pour dressing over salad (to taste).
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Refridgerate 1 hour for best results.
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