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