Salads

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

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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.

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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

Whenever I am asked what my favorite cookie recipe is on our site, these White Chocolate Chip Oatmeal Cookies are at the top of my list! Ingredients needed for Chocolate Chip Oatmeal Cookies: 1 cup butter softened 1 cup brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1½ cups rolled oats 2 cups white chocolate chips How to make ...

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