Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

Recipe by Cooking Light May 2001

Gallery

Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine first 4 ingredients in a large bowl.

    Advertisement
  • 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.

Nutrition Facts

164 calories; calories from fat 29%; fat 5.3g; saturated fat 0.7g; mono fat 2.9g; poly fat 1.2g; protein 7.1g; carbohydrates 23.6g; fiber 2.9g; cholesterol 0mg; iron 2.3mg; sodium 500mg; calcium 80mg.
Advertisement
Advertisement