Arugula, White Bean, and Roasted Red Pepper Salad

Yield: 4 servings (serving size: 1 cup)
Source: Cooking Light, May 2001
CL Comments: The peppery flavor of the arugula is balanced by the creamy, mild navy beans.
Comments from a PA Kitchen: Don't know if any of you have been to Houlihan's lately, but this reminds me a little of their Tuscan Bean Salad that they serve with a crostini and a dollop of goat cheese. Made a good take- to-work lunch. I didn't have arugula (it was during the spinach e-coli drama and my grocery store said they weren't carrying arugula b/c of it), so I just served the beans over a bed of mixed greens and it dressed the greens just right.

INGREDIENTS:

Salad:
3 cups torn arugula leaves
1/2 cup chopped bottled roasted red bell peppers
1/3 cup vertically sliced red onion
1 (16-ounce) can navy beans, rinsed and drained

Dressing:
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

INSTRUCTIONS:

  1. To prepare salad, combine first 4 ingredients in a large bowl. To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.

NUTRITIONAL INFO:

H.U: 3 per serving or core
CALORIES 164 (29% from fat); FAT 5.3g (sat 0.7g,mono 2.9g,poly 1.2g); PROTEIN 7.1g; CHOLESTEROL 0.0mg; CALCIUM 80mg; SODIUM 500mg; FIBER 2.9g; IRON 2.3mg; CARBOHYDRATE 23.6g

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