Arugula and Bean Salad

Ingredients

  • 1 ounce prosciutto, thinly sliced, cut into strips (Try bacon as an alternative)
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, finely chopped (or scallions)
  • 4 cloves garlic, minced
  • 2 15-ounce cans white beans, rinsed
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley (an herb medley is also wonderful using parsley, sage, thyme, basil, dill, oregano, rosemary or any combination of the above mentioned herbs)
  • Freshly ground pepper, to taste
  • 8 cups arugula

Directions

Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.