In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.
prosciutto, thinly sliced, cut into strips
extra-virgin olive oil
red onion, finely chopped
white beans, rinsed
reduced-sodium chicken broth
chopped fresh parsley
Freshly ground pepper, to taste
in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice
, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
Calories 196, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Cholesterol 4 mg, Sodium 430 mg, Carbohydrate 24 g, Fiber 7 g, Protein 9 g, Potassium 510 mg. Daily Values: Calcium 15%. Exchanges: Starch 1, Vegetable 1, Lean Meat 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet