My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
White Bean Arugula Salad
White Bean Arugula Salad
Prep Time
25 min
Cook Time
5 min
Yield
4 servings
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
- In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
- 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.
- 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.
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