Warm Bean & Arugula Salad

From EatingWell: February/March 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Folate (40% daily value), Fiber (31% dv), Potassium (17% dv), Calcium (15% dv).

1 Carbohydrate Serving

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