This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
This salad recipe is so quick and easy and paired with pan fried fish (recipe coming in the next few days) it makes a great, healthy week night meal.
Design with Ease
This healthy salad is a delicious accompaniment to almost any main. It's very easy to whip up and is packed with flavour and crunch. Our French beans are in season from July to the first frost in early October.
Known for having a peppery taste, arugula is commonly used to intensify flavor in salads of all sorts. Often used in conjunction with vinaigrettes, the flavor of this leafy green is enhanced and mixes well with a variety of vegetables, fruits, and meats. Here, it gets a punch of protein and fiber from hearty cannellini beans, a bite from red onion, and hit of lemony flavor from our homemade vinaigrette. Dijon mustard is a great addition to homemade salad dressings, because it helps bind the vinaigrette to the greens and give them a nice even coating. Serve this simple salad in just 8 minutes, and enjoy it for less than 155 calories per serving.
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
1 teaspoon Dijon mustard
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1/4 cup thinly sliced red onion
3 cups firmly packed baby arugula
How to Make It
Combine oil, rind, juice, mustard, salt, and pepper in a large bowl, stirring with a whisk. Add beans and onion; toss well to coat. Add arugula; toss gently to combine.
Enjoy!