In this salad, 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.
Time: 35 minutesIngredients
1 ounce prosciutto, thinly sliced, cut into strips
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
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.
If preparing ahead of time: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Folate (33% daily value)
- Vitamin C (23% dv)
- Carbohydrate Servings
- 1 starch
- 1 vegetable
- 1 lean meat
- 2 fat