Warm Bean & Arugula Salad
- cal. (kcal) 196
- Makes: 6 servings
- Prep: 35 mins
- Start to Finish: 35 mins
- Carb Grams Per Serving: 24
prosciutto, thinly sliced, cut into strips
extra-virgin olive oil
medium red onion, finely chopped
cloves garlic, minced
white beans, rinsed
reduced-sodium chicken broth
chopped fresh parsley
Freshly ground pepper, to taste
- Cook prosciutto 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.
- Tip: MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
Nutrition InformationServings Per Recipe: 6
PER SERVING: 196 cal., 11 g total fat (2 g sat. fat), 4 mg chol., 430 mg sodium, 24 g carb. (7 g fiber), 9 g pro.