Warm Cannellini Bean Salad with Arugula and Prosciutto Chips
Recipe from Better Homes and Gardens

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

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Servings: 4 to 6 servings
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Bean Salad, Quick and Easy
 
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Ingredients
  • 4  to 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
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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
Calories 268, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 6 mg, Sodium 761 mg, Carbohydrate 38 g, Total Sugar 1 g, Fiber 13 g, Protein 18 g. Daily Values: Vitamin C 12%, Calcium 10%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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