Food > Recipe Directory > Courses/Meal Type > Salad > Italian-Style Arugula and Bean Salad
Italian-Style Arugula and Bean Salad Recipe
Italian-Style Arugula and Bean Salad
Ingredients
- 6 cups (1.5 L) arugula leaves
- 1 small head Romaine lettuce, shredded
- 1 can (540 mL) lupini beans, drained, rinsed
- 2 cups (500 mL) cherry tomato, halved
- Croutons:
- Half loaf crusty bread, such as ciabatta
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) black pepper
- Pinch salt
- 3/4 cups (175 mL) finely grated Romano cheese
- Balsamic Dressing:
- Half clove garlic, pressed or minced
- 2 anchovy fillets, minced, or 1/4 tsp/1 mL salt
- 3 tbsp (45 mL) minced red onion
- Pinch black pepper
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) red wine vinegar
- Dash hot pepper sauce
- 1/4 cup (60 mL) extra-virgin olive oil
Preparation
Croutons: Cut bread into 1-inch/2.5 cm cubes; transfer to large bowl. Add oil, pepper and salt; toss to coat. Spread onto rimmed baking sheet; bake in centre of 400F/200C oven until golden brown, about 15 minutes. Sprinkle on cheese and toss to coat. Bake for 1 more minute; toss again. Let cool.
Balsamic Dressing: Whisk together garlic, anchovies, onion, pepper, balsamic and wine vinegars and hot pepper sauce; whisk in oil. Let stand for at least 10 minutes; whisk before using.
In salad bowl, toss together arugula, lettuce, beans, tomatoes and Balsamic Dressing. Top with Croutons, scraping any cheese from pan into bowl, and lightly toss.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 778 |
| Protein | 29 g |
| Fat (total) | 45 g |
| Sat. Fat | 9 g |
| Carbohydrate | 67 g |
| Fibre | 19 g |
| Cholesterol | 25 mg |
| Sodium | 1.59 mg |
| Calcium | 55 % RDI |
| Iron | 48 % RDI |
| Vitamin A | 97 % RDI |
| Vitamin C | 85 % RDI |
| Folate | 167 % RDI |
Also in this menu:
Source
Homemakers Magazine: June 2008
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