Warm Bean and Arugula Salad
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 ounce thinly sliced prosciutto, cut into ribbons
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans white beans, rinsed
- 1/3 cup reduced sodium chicken broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- Freshly ground pepper to taste
- 8 cups arugula
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
2. Cooking Directions
- Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
- 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
3. Still Hungry?
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.
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