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
Continue After Advertisement
Ingredients
- Salad
-
5-6
Large Tomatoes (heirloom, beefsteak, salad, etc), cubed
-
1/4-1/2
Watermelon, cubed
-
2
Cucumbers, cubed
-
6 ounces
white beans (northern)
-
1/4-1/2
Red Onion (optional)
-
10-20
Basil Leaves, torn or lightly chopped
-
1/4 cup
Walnuts, halved or lightly chopped
- Dressing
-
1/4 cup
Extra Virgin Olive Oil
-
1/8 cup
Balsamic Vinegrette
-
3-4 tablespoons
Lemon juice
-
salt and pepper to taste
Directions
-
Combine all salad ingredients in large bowl and toss.
-
Combine dressing ingredients in a small bowl and whisk until emulsified.
-
Pour dressing over salad (to taste).
-
Refridgerate 1 hour for best results.
See what other Food52ers are saying.