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White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto
QUEEN OF MY KITCHEN11Ingredients
35Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. prosciutto (thinly sliced)
- 3 oz. olive oil (heaping ⅓ cup)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. grated lemon zest (finely)
- 1/2 tsp. salt
- 1 pinch pepper
- 2.5 oz. baby arugula
- 0.5 oz. fresh basil (1 cup loosely packed, cut chiffonade style)
- 15.5 oz. cannellini beans (can of, rinsed and drained)
- 2 oz. fresh mozzarella (cut into ½ inch pieces)
- 2 oz. oil-packed sun-dried tomatoes (julienned)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium660mg28% |
| Potassium730mg21% |
| Protein15g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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