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Arugula, White Bean, and Roasted Red Pepper Salad
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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:
- 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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