Go Back
–+ servings
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!
Print Recipe
5 from 1 vote

Lemony White Bean, Arugula and Prosciutto Salad

Lemony White Bean, Arugula and Prosciutto Salad is the perfect balance of sweet, savory and salty flavors.
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Keyword: arugula salad, white bean salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

  • 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

Vinaigrette

  • 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

Instructions

  • 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

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.

Nutrition

Calories: 426kcal | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 434mg | Fiber: 17g | Sugar: 4g