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. Source: EatingWell Magazine, February/March 2006

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Ingredients

Directions

  • Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.

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  • 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.

Tips

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

Nutrition Facts

195 calories; 10.6 g total fat; 4 mg cholesterol; 453 mg sodium. 23.5 g carbohydrates; 9.7 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
10/30/2011
I have made this a few times now and I LOVE it! I also like to add a can of Muir Glen Fire Roasted tomatoes and while my boyfriend was on the Engine 2 Diet I made a vegan version by just omitting the prosciutto! Deliciouso! Read More