Spring is nearly here and this Lemony White Bean, Arugula and Prosciutto Salad is the perfect way to get salads back into your weekly meal rotation! The sweet, savory and salty flavors will wake up your tastebuds and make you forget that you’re eating salad!
It’s getting to be that time of year where salads are looking, sounding and tasting really good. Spring is nearly here and lighter, fresher foods are ones I’m currently craving. I’ve started easing more salads into our dinner rotation lately and have fallen in love with this Lemony White Bean, Arugula and Prosciutto Salad.
I’m so tempted to believe that spring is really here to stay, but this is Colorado and March and April are so unpredictable when it comes to the weather. I keep looking at the 10 day forecast and all I see are 60-70 degree temperatures and lots of sun. On one hand I really want them to stick around, but on the other hand I know we could use some moisture.
It’s been a pretty mild and dry winter here, which I’m enjoyed, but come summer it could be a problem. Since we’re already a dry state and have quite a bit of wind, wildfires are always a concern. Fingers crossed that we don’t experience the amount of fires that took place in 2012.
Instead of worrying about things beyond my control, I’ll just enjoy this beautiful early spring and another bowl of this Lemony White Bean, Arugula and Prosciutto Salad!
This salad is one that can hold it’s own as a main dish or if you have a super hungry eater in your family (I’m referring to my husband), works great as a side dish too. It makes a delicious lunch and I’ve even thought about adding it to the Easter brunch menu next month. Yes, I’m already thinking that far ahead.
Like the recipe name suggests there are white beans, arugula and torn pieces of prosciutto in this salad, but that’s just the beginning. There are also chunks of parmesan cheese and a wonderful lemon rosemary vinaigrette. The vinaigrette adds the perfect amount of tart, fresh, herbed flavor to the salad with just a touch of sweetness from the honey.
- 4 cups baby arugula
- 15 ounce can white beans, rinsed and drained
- 1/4 cup finely chopped red onion
- 1/4 cup parmesan cheese chunks
- 3 slices prosciutto, torn into pieces
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon fresh minced rosemary
- 3/4 teaspoon honey
- kosher salt and fresh ground black pepper to taste
- Whisk together the ingredients for the vinaigrette and set aside.
- In a large bowl toss together all of the ingredients for the salad.Pour the dressing over the salad and toss everything together until it's coated in the vinaigrette. Serve immediately
If you plan to make the salad ahead of time, leave off the vinaigrette until you're ready to serve to prevent the arugula from wilting.
Amount Per Serving: Calories: 426Total Fat: 5gSaturated Fat: 2gCholesterol: 13mgSodium: 434mgFiber: 17gSugar: 4gProtein: 31g