Review: Arugula, White Bean, and Roasted Red Pepper Salad - May 2001

[lindrusso]

Yummy! A nice change of pace. If you think you might not be fond of an arugula-only salad, this would be good with just about any greens, but it seems especially good with a flavorful green like arugula.

[emilycat]

Oh, yippee! I'm planning to make this later in the week; I'm glad it was good http://www.cookinglight.com/bbs/smile.gif

[SusanL]

As soon as I can find some arugula, we will try it! Thanks for the recommendation!!!

[Jessica]

Oh, this sounds good. I love white bean anything--thanks for the review.

[emilycat]

Just wanted to add my praises -- I really loved this salad; after the dressing was gone (I made enough to eat it twice), I improvised and added some flaked salmon and a couple Greek olives. Still delicious. Sometimes the simplest things turn out the most beautifully http://www.cookinglight.com/bbs/smile.gif

[SusanL]

Had this over the weekend and LOVED IT!!

[KValley]

WOUld someone be so kind as to post this recipe? I searched both the BB and the Cooking Light index and have had no luck. My May 2001 was discarded in a cleaning frenzy earlier this spring. :o

I'd like to make this salad for dinner manana to go with the stuffed manicotti - ALysha's suggested accompaniment. Nothing else I find seems to fit the bill like this recipe and I've got a vegetable drawer full of red peppers just begging to be roasted.

TIA! Julie

[aggie94]

Coming up, Julie....

[aggie94]

Arugula, White Bean, and Roasted Red Pepper Salad
The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

Salad:
3 cups torn arugula leaves
1/2 cup chopped bottled roasted red bell peppers
1/3 cup vertically sliced red onion
1 (16-ounce) can navy beans, rinsed and drained

Dressing:
1 1/2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1 garlic clove, minced

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

To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad; toss to coat.

Yield: 4 servings (serving size: 1 cup)

Calories 164 (29% from fat); Fat 5.3g (sat 0.7g, mono 2.9g, poly 1.2g); Protein 7.1g; Carb 23.6g; Fiber 2.9g; Chol 0mg; Iron 2.3mg; Sodium 500mg; Calc 80mg.

[KValley]

Thank you Eva!! This is perfect- easy, I've got everything on hand (well, spinach instead of arugula :o ) and I roasted my peppers last night. Cool.