Taste of Home
White Bean Arugula Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Ingredients
-
4 slices pancetta, chopped
-
2 tablespoons olive oil
-
1/4 cup chopped sweet onion
-
2/3 cup cherry tomatoes, halved
-
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
2 cans (15 ounces each) cannellini beans, rinsed and drained
-
3 tablespoons red wine vinegar
-
4 fresh basil leaves, thinly sliced
-
2 cups torn fresh arugula or baby spinach
-
1/4 cup shaved Parmesan cheese
Directions
-
1.
In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
-
2.
In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly.
-
3.
In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.
Nutrition Facts
1 cup: 340 calories, 16g fat (4g saturated fat), 23mg cholesterol, 915mg sodium, 33g carbohydrate (1g sugars, 9g fiber), 15g protein.
© 2024 RDA Enthusiast Brands, LLC