Roast Lamb and White Bean Salad

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Becky Luigart-Stayner
Yield
4 servings (serving size: 1 1/2 cups)
Judy Lockhart
May 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 352
  • Caloriesfromfat 29%
  • Fat 11.3g
  • Satfat 4.4g
  • Monofat 3.8g
  • Polyfat 1.1g
  • Protein 25.3g
  • Carbohydrate 35.3g
  • Fiber 11.3g
  • Cholesterol 50mg
  • Iron 4.7mg
  • Sodium 515mg
  • Calcium 186mg

How to Make It

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.

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