Italian Arugula Salad with Beans
This salad calls for arugula, but the mild mizuna and ruby spikes greens will works well, too.
Ingredients
For the salad:
- 1 cup diced tomato
- 1 15 ounce can of cannelini beans
- 6 cups torn arugula
- ½ cup thinly sliced onion (red looks best)
- 2 tablespoons Parmesan cheese
- ½ cup thinly sliced basil
- 1 teaspoon grated lemon rind
- 1 ½ tablespoon lemon juice
- ½ teaspoon fennel seeds, toasted and crushed
Vinaigrette:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fennel seeds, toasted and crushed
- ¾ teaspoon honey
- Pinch black pepper
Directions
Combine first nine ingredients in a bowl, cover and chill. Prepare vinaigrette by combining the oil and remaining ingredients in a small bowl, and stirring with a whisk. Add to salad and toss well. Served 3-4
Submitted by Lorraine Glazar, Tucson CSA