Arugula Salad with White Beans, Roasted Peppers, Olives & Pine Nuts
- Time
- 35 min
- Serves
- 4
- Style
- Vegetarian
Ingredients
- 2 (5 oz) pkgsbaby arugula
- 2 (15 oz) canscannellini (white kidney) beans
- 2 tbspcapers
- ½ cupKalamata olives, pitted
- 2lemons
- 2orange bell peppers
- 3 ozParmesan cheese
- ½ cuppine nuts
- 2red bell peppers
- 2shallots
- black pepper
- extra virgin olive oil
- red wine vinegar
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 642
- Protein
- 24g
- Carbs
- 47g
- Fat
- 42g
- Fiber
- 12g
- Sodium
- 592mg
Method
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