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Veggie Caesar Salad

15 Minute Veggie Caesar Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes


 

Ingredients

  • 2 Ciabatta Rolls, cut into chunks

  • 4 Tablespoons Mayonnaise

  • 3 Tablespoons White Wine Vinegar

  • 2 Garlic Clove, grated

  • 10g Chives, chopped

  • 30g Bag Capers

  • 4 Eggs

  • 160g Green Beans, trimmed and halved

  • 80g Parmesan, grated

  • 3 Tablespoon Olive Oil

  • 360g Green Salad Of Your Choice

Method

  1. Heat the oven to 180°C and boil the kettle. Then put the ciabatta chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season well. Then bake till crisp around 15 mins.

  2. Create a bowl out of some tinfoil and pop the beans into it, add a splash of water then seal the foil to make a parcel. Pop it into the oven around 10 minutes.

  3. Meanwhile, boil the eggs in water for 8 minutes, once done remove, drain and allow to cool in cold water before peeling.

  4. Combine the mayonnaise, vinegar, half the chives and half the cheese with the olive oil, and grate in the garlic.

  5. In a large bowl, mix the salad, capers and the remaining cheese and chives. Peel and halve the eggs, then remove the beans and croutons from the oven. Add everything to the salad bowl and mix gently.

  6. Share between bowls and drizzle the dressing on top!

 

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Hope you loved it!

Rosie ❤️

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