Arugula and Cannellini Salad with Olive Vinaigrette
This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade. Process until the olives are finely chopped. Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
Step 2
In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss. Pour the vinaigrette over the bean mixture, and toss well to coat. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 210
Step 5
Fat: 13g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 18g
Step 8
Sodium: 442mg
Step 9
Protein: 5g
Step 10
Fiber: 5g
