Arugula, White Bean, and Roasted Red Pepper Salad

Arugula, White Bean, and Roasted Red Pepper Salad Recipe
Photo: Oxmoor House
The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 29 %
Fat 5.3 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 1.2 g
Protein 7.1 g
Carbohydrate 23.6 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 500 mg
Calcium 80 mg

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

Preparation

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.

May 2001
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