Warm Cannellini Bean Salad with Arugula and Prosciutto Chips Recipe
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If you prefer, you can substitute cooked bacon pieces for the prosciutto in this easy salad.
Ingredients
- 4 to 6 slices prosciutto (3 to 4 oz.)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons snipped fresh sage
- 1/4 teaspoon sea salt or a dash of salt
- 4 cups fresh arugula or mixed greens
- 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
- Preheat oven to 375 degree F. Arrange prosciutto in a single layer on a large baking sheet. Bake for 25 minutes (do not move prosciutto during baking). Set aside.
- In a small saucepan heat oil over medium heat. Cook garlic in hot olive oil until it begins to brown. Remove from heat. Stir in lemon juice, sage, and sea salt; set aside.
- Arrange arugula, beans, and prosciutto on individual salad plates. Drizzle beans and greens with the warm sage dressing. Serve immediately. Serves 4 to 6.
- Calories 268, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 6 mg, Sodium 761 mg, Carbohydrate 38 g, Total Sugar 1 g, Fiber 13 g, Protein 18 g. Daily Values: Vitamin C 12%, Calcium 10%, Iron 18%.
- Percent Daily Values are based on a 2,000 calorie diet
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