Italian White Bean & Kale Salad

Meal Prep Salad

Hey gang!

This week’s marinated salad is a real banger; white beans, kale, tomatoes, and a bunch of other veggies tossed in a simple but delicious Italian Dressing. You’re gonna wanna double the recipe for this one.

Macros, along with the Fiber, low calorie and high protein versions are at the bottom of this post.

Enjoy!

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White Bean & Kale Salad
Servings: 4 LARGE dinner portions, 6 SMALL side portions

Ingredients
2 16 oz cans white beans, drained & rinsed (800g after draining)
1 large bunch of kale, stems removed & finely chopped (60g after removing stems)
1 pint cherry tomatoes, quartered (280g)
1/4 red onion, finely diced (25g)
1 bell pepper, diced (150g)
6 oz Mozzarella Cheese, diced (or replace with vegan alternative) (115g)
1/2 bunch fresh basil, chopped (optional) (10g)
Italian dressing, salt, & pepper to taste.

Basic Italian Dressing
2 tsp Dijon mustard (10g, 8ml)
3 tbsp white wine vinegar (45g, 45ml)
1 tbsp water (15g, 15ml)
3/4 cup olive oil (160g, 175ml)
1 tsp salt (3g)
1/2 tsp freshly ground pepper (small pinch)
- Stir together your Dijon mustard, white wine vinegar, and water until cohesive. Slowly add in your olive oil while whisking until emulsified.

Instructions:
Chop all ingredients according to the video instructions, add to a large bowl, and toss with Italian Dressing (slowly add dressing to taste, if making the dressing recipe above you only need about half of that batch)

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Macros, fiber, low-calorie, and high-protein variations: