Warm Cannellini Bean Salad with Arugula and Prosciutto Chips

If you prefer, you can substitute cooked bacon pieces for the prosciutto in this easy salad.

Warm Cannellini Bean Salad with Arugula and Prosciutto Chips
4 to 6
15 mins
by 2  people
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  • 4 - 6 slices prosciutto (3 to 4 oz.)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons snipped fresh sage
  • 1/4 teaspoon sea salt or a dash of salt
  • 4 cups fresh arugula or mixed greens
  • 1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
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Preheat oven to 375 degree F. Arrange prosciutto in a single layer on a large baking sheet. Bake for 25 minutes (do not move prosciutto during baking). Set aside.
In a small saucepan heat oil over medium heat. Cook garlic in hot olive oil until it begins to brown. Remove from heat. Stir in lemon juice, sage, and sea salt; set aside.
Arrange arugula, beans, and prosciutto on individual salad plates. Drizzle beans and greens with the warm sage dressing. Serve immediately. Serves 4 to 6.

nutrition information

Per Serving: cal. (kcal) 268, Fat, total (g) 12, chol. (mg) 6, sat. fat (g) 2, carb. (g) 38, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 13, sugar (g) 1, pro. (g) 18, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 761, Potassium (mg) 552, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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