WARM BEAN AND ARUGULA SALAD
A classic main dish salad perfect for seasonal greens!
This is a summer family recipe for lettuce.
- Prep Time35 min
- Cook Time10 min
- Total Time45 min
- Yield6
- Serving Size1/6
- Energy195 cal
Ingredients
- 1-ounce prosciutto, thinly sliced, cut into strips (if preferred sub: thin shaved smoked ham)
- ¼ cup extra-virgin olive oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 2 15-ounce cans white beans, rinsed
- ⅓ cup reduced-sodium chicken broth
- ¼ cup lemon juice
- ¼ cup chopped fresh parsley
- Freshly ground pepper, to taste
- 8 cups arugula
Method
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.
3
Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes.
4
Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes.
5
Add lemon juice, parsley, and pepper; stir to combine.
6
Place arugula in a large bowl.
7
Add the bean mixture and toss to coat. Top with the prosciutto and serve.
Make Ahead Tip: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
- 6 servings per container
- Serving Size1/6
- Amount per serving
- Calories195
- % Daily Value*
- Total Fat11 g14.1%
- Saturated Fat2 g10%
- Cholesterol4 mg1.33%
- Sodium453 mg19.7%
- Total Carbohydrate23 g8.36%
- Dietary Fiber7 g25%
- Total Sugars0 g
- Protein10 g20%