Warm Bean and Arugula Salad

INGREDIENTS :

1. 1 ounce thinly sliced prosciutto, cut into ribbons
2. 1/4 cup extra-virgin olive oil
3. 1 medium red onion, finely chopped
4. 4 cloves garlic, minced
5. 2 (15 ounce) cans white beans, rinsed
6. 1/3 cup reduced sodium chicken broth
7. 1/4 cup lemon juice
8. 1/4 cup chopped fresh parsley
9. Freshly ground pepper to taste
10. 8 cups arugula

COOKING DIRECTIONS :

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. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

Yield: 6 servings

MORE :

The saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

Notes:

To Make Ahead

The bean mixture will keep in the refrigerator for up to 2 days.

NUTRITION INFO :

Per Serving

• Calories: 287 kcal
• Carbohydrates: 35 g
• Dietary Fiber: 7 g
• Fat: 11 g
• Protein: 12 g
• Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database