The saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.
Makes 6 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
1 ounce thinly sliced prosciutto, cut into ribbons 1/4 cup extra-virgin olive oil 1 medium red onion, finely chopped 4 cloves garlic, minced 2 15-ounce cans white beans, rinsed 1/3 cup reduced-sodium chicken broth 1/4 cup lemon juice 1/4 cup chopped fresh parsley Freshly ground pepper to taste 8 cups arugula
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels. 2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
NUTRITION INFORMATION: Per serving: 213 calories; 11 g fat (2 g sat, 7 g mono); 4 mg cholesterol; 27 g carbohydrate; 11 g protein; 8 g fiber; 481 mg sodium.
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.