SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

recipe center

Warm Bean & Arugula Salad

From: EatingWell

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.

Servings: 6 servings
Prep: 35 mins
Total: 35 mins
Rated : 
 by 1 person
1 ounce  prosciutto, thinly sliced, cut into strips
1/4 cup  extra-virgin olive oil
1 medium  red onion, finely chopped
4 cloves  garlic, minced
2 15-ounce cans  white beans, rinsed
1/3 cup  reduced-sodium chicken broth
1/4 cup  lemon juice
1/4 cup  chopped fresh parsley
  Freshly ground pepper, to taste
8 cups  arugula
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
2. 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.
Nutrition Facts
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

Comments (0)

Add Your Review

Your Rating:

Your Comment:

You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."