White beans: Open the can of white beans with a can opener. Drain the white beans over the sink. Rinse them again under running water.

Iceberg lettuce: To remove the core, place the head onto its side, and use a sharp knife to cut 1 inch off the bottom of the lettuce. Discard the core and peel off the wilted outer leaves. Next, quarter the lettuce. With your hands, gently separate the leaves and place them into a colander. Rinse the leaves with cool water and pat them dry with a paper towel.

Radish: Use a sharp knife to remove the top part and the root end of the radish. Cut them into thinner slices, about 1/8 to 1/4 inch thick.

Red onion: Slice off the two ends of the onion. Peel away the outer skin. Remove the core and start to julienne the onion.

Parsley: Line the parsley bunch on a cutting board. Cut off the long stems. Chop the parsley.

French baguette: Use a serrated knife to cut the baguette into 1/2-inch strips. Cut those strips crosswise into 1/2-inch cubes.

Make the croutons: Line the air fryer basket with parchment paper (optional). Place 0.5 oz French baguette cubes into the air fryer. Cook them at 350°F for 4 minutes. Remove them from the air fryer and set them aside to cool.

Make the sauce: In a mixing bowl, combine 2 tbsp olive oil, 1/2 tbsp honey, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tbsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp parsley. Mix well.

In the same bowl, add 10 oz low-sodium canned white beans and 1 oz red onion. Stir occasionally until the vegetables are coated evenly in the sauce.

Assemble the lettuce: With 3 oz iceberg lettuce, make a bed of greens on a serving plate.

Combine salad ingredients: Atop, arrange 10 oz white beans, 1 oz red onion, 1 oz radish, and 0.5 oz croutons.

Garnish the dish: Sprinkle 1 tbsp parsley and 0.25 oz Parmesan cheese.

Enjoy.