White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto

June 22, 2017

White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto – a light and healthy salad with Italian flair, packed with protein and fiber. Gluten-free.

4 slices (about 2 ounces) prosciutto, thinly sliced
3 ounces (heaping ? cup) olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon salt
Pinch of pepper
2½ ounces baby arugula
½ ounce (1 cup loosely packed) fresh basil, cut chiffonade style
1 – 15.5 ounce can of cannellini beans, rinsed and drained
2 ounces fresh mozzarella, cut into ½ inch pieces
2 ounces (1/3 cup) oil packed sun-dried tomatoes, julienned

Preheat oven to 350 degrees. Place the prosciutto slices on a parchment or silicone lined baking sheet. Bake until browned and crispy, about 15-20 minutes. Let cool and then break into small pieces and set...
See the full directions on my site

Nutritions

Calories
1746

Sodium
1229mg
51% DV

Fat
174g
268% DV

Protein
21g
42% DV

Carbs
16g
5% DV

Fiber
5g
23% DV