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Roast Lamb and White Bean Salad

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)
Two kinds of beans add visual appeal; you can also use two cans of one type of bean.

Ingredients

  • 2 cups trimmed arugula
  • 1 1/2 cups cubed Simple Roasted Leg of Lamb (about 6 ounces)
  • 1 cup chopped yellow bell pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup (2 ounces) cubed fresh mozzarella cheese
  • 1/4 cup thinly sliced shallots
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 3 tablespoons white wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 352
  • caloriesfromfat 29 %
  • fat 11.3 g
  • satfat 4.4 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 25.3 g
  • carbohydrate 35.3 g
  • fiber 11.3 g
  • cholesterol 50 mg
  • iron 4.7 mg
  • sodium 515 mg
  • calcium 186 mg

How to Make It

  1. Combine first 8 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients; drizzle over salad. Toss gently to coat. Cover and chill.