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.
Servings: 4 to 6
Prep Time: 15 mins
see savings4 - 6 slicesprosciutto (3 to 4 oz.)
see savings2 tablespoonsolive oil
see savings3 clovesgarlic, minced
see savings2 tablespoonslemon juice
see savings2 teaspoonssnipped fresh sage
see savings1/4 teaspoonsea salt or a dash of salt
see savings4 cupsfresh arugula or mixed greens
see savings1 19 ounce cancannellini beans (white kidney beans), rinsed and drained
Arrange arugula, beans, and prosciutto on individual salad plates. Drizzle beans and greens with the warm sage dressing. Serve immediately. Serves 4 to 6.
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 (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 761, Potassium (mg) 552, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet