Name: Lemony White Bean-Arugula Salad with Prosciutto & Homemade Croutons
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby arugula; 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ small pkgs grape tomatoes; 3 lemons; 85 g Parmesan cheese; 30 slices prosciutto; 6 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; honey; Italian seasoning; salt

Lemony White Bean-Arugula Salad with Prosciutto & Homemade CroutonsLemony White Bean-Arugula Salad with Prosciutto & Homemade Croutons — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (142 g) pkg baby arugula

3 (398 ml) cans cannellini (white kidney) beans

1 ½ small pkgs grape tomatoes

3 lemons

85 g Parmesan cheese

30 slices prosciutto

6 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

honey

Italian seasoning

salt

Instructions

Preheat a large skillet over medium heat.

While the skillet heats up, cut bread into ¾-inch cubes.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add bread cubes to the skillet and season with spices. Toast the bread, tossing occasionally, until croutons are golden brown, 7-8 minutes. Remove from heat and set aside.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice lemons into a large bowl. Add oil, Dijon, honey, and spices. Whisk to combine the dressing.

Drain and rinse beans, then add to the bowl with the dressing.

Halve tomatoes and add to the bowl.

Chop or tear prosciutto into bite-sized pieces and add to the bowl.

Add arugula to the bowl and toss to combine the salad.

Use a vegetable peeler to shave the Parmesan.

To serve, divide salad between plates. Top with croutons and Parmesan. Enjoy!

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