Warm Bean & Arugula Salad
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.
Ingredients
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1 ounce prosciutto, thinly sliced, cut into strips
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1/4 cup extra-virgin olive oil
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1 medium red onion, finely chopped
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4 cloves garlic, minced
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2 15-ounce cans white beans, rinsed
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1/3 cup reduced-sodium chicken broth
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1/4 cup lemon juice
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1/4 cup chopped fresh parsley
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Freshly ground pepper, to taste
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8 cups arugula
Directions
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.
Tip:
MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
Nutrition information
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
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