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

Plums are also delicious—and beautiful—in place of apricots.

Mark Bittman
Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: about 1 2/3 cups salad and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 3 ingredients in a roasting pan, and drizzle with 2 tablespoons oil, shaking pan to coat beans. Roast at 450° for 20 minutes, stirring once.

  • Combine remaining 2 tablespoons oil, rind, vinegar, juice, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and apricots, tossing gently to coat. Add warm beans and arugula, tossing to combine. Sprinkle with cheese.

Nutrition Facts

340 calories; fat 19.3g; saturated fat 4g; mono fat 10.7g; poly fat 1.6g; protein 10.9g; carbohydrates 32.8g; fiber 7.4g; cholesterol 13mg; iron 3mg; sodium 567mg; calcium 150mg.
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