Wednesday, June 26, 2013

Giada's Lemony White Bean and Arugula Salad

I know! I know! I'm posting another salad recipe. But, it is summer after all, and I'm trying to get healthy. So, why not help you get healthy, too. Ha. In all seriousness, this is a really delicious salad. I found this recipe on The Food Network. And, it's a Giada recipe, so it has to be yummy, right? Right. Last year, I made a similar recipe here, but this one you eat on a crostini. Yeah, not as healthy, but just as scrumptious. For this salad, I added pine nuts to give it a bit more crunch, but I think it need even more of a crunch. Perhaps pecans would have worked better than the pine nuts. But, it certainly didn't take away from the flavor. The dressing was really good, too. I think I'm going to incorporate this dressing in more salads than just this one. Overall, I really enjoyed the salad, and I know I will be making it again. Enjoy!

5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
3 tbsp Pine Nuts or Pecans (optional)

3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Take out a small bowl, and add the lemon juice, lemon zest, and the olive oil. Add salt and pepper to taste, and whisk well. Set aside. To make the salad; take out a large bowl and add the salad, beans, chopped onions, capers (if using), and any nuts you may be using. Pour the dressing onto the salad, and toss to combine. Enjoy.

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