Blueberries, beans, walnuts, radish and sourdough make this simple summer salad feel like a hearty meal. —nicolelupu
head of green leaf lettuce (washed and chopped)
blueberries (organic when possible)
radishes (washed and thinly sliced)
can of white beans (navy, cannelini, etc. (approx. 15oz can))
slices of sourdough (torn/cubed for croutons)
mac nut oil (or olive oil)
mac nut oil
In This Recipe
Preheat your oven to 425 degrees and line a sheet pan with parchment paper.
Tear or cube your sourdough bread. Heat your 1 tbsp. oil in a frying pan and cook 5-7 mins until toasty season with salt and pepper, set aside on paper towels.
Drain and rinse your white beans and dry thoroughly, spread the beans on the sheet pan and add the honey and Dijon mustard and toss with clean hands. Roast 25 mins until crispy and warm.
Make your salad dressing by whisking ingredients together in a bowl or large Pyrex measuring cup.
Begin assembling your salad, add chopped green leaf lettuce, sliced radishes, blueberries, walnuts and raisins to your salad bowl, top with croutons and the warm creamy honey Dijon beans. Toss with dressing and enjoy!