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.



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Servings: 4 to 6
Prep Time: 15 mins
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Ingredients
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    4 - 6   slices 
    prosciutto (3 to 4 oz.)
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    2   tablespoons 
    olive oil
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    3   cloves 
    garlic, minced
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    2   tablespoons 
    lemon juice
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    2   teaspoons 
    snipped fresh sage
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    1/4  teaspoon 
    sea salt or a dash of salt
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    4   cups 
    fresh arugula or mixed greens
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    1  19  ounce can 
    cannellini beans (white kidney beans), rinsed and drained

Directions
1.
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.
2.
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.
3.
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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