Warm Bean & Arugula Salad

http://www.eatingwell.com/recipes/warm_bean_arugula_salad.html

From EatingWell:  February/March 2006, EatingWell for a Healthy Heart Cookbook

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.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 196 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 4 mg Cholesterol; 24 g Carbohydrates; 9 g Protein; 7 g Fiber; 430 mg Sodium; 510 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 very lean meat, 2 fat

Tips & Notes

• Make Ahead Tip: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.