Lemony White Bean, Arugula and Prosciutto Salad

Preparation 00:15 Cook Time 00:00 Serves 4     adjust servings


  • 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


  1. Whisk together the ingredients for the vinaigrette and set aside.
  2. In a large bowl toss together all of the ingredients for the salad.
  3. Pour the dressing over the salad and toss everything together until it's coated in the vinaigrette.
  4. Serve immediately


Recipe Notes

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.

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