White Bean and Arugula Salad

Do you have words that you think are fun to say? I do. Bumblebee, Purple, Piccadilly, Hippopotamus,  Kumquat and Arugula-just to name a few.

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This arugula salad couldn’t be easier or tastier and now it is fun to say too.  If it were any more fun to say, it would be  a Purple Arugula Salad with Kumquat Piccadilly Vinaigrette.  Instead it’s a White Bean and Arugula Salad with a Maple Lemon Vinaigrette. But it’s still easy.

With only 10 ingredients and nothing to cook, you’re ready in a snap.

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Arugula is such a nice lettuce for salad and has a slightly peppery taste.

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Throw all the salad components into a bowl.

The white beans give the salad a creaminess. The red onion adds a crunch and the capers give a zing of saltiness.

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The vinaigrette is simple but has a brightness from the lemon and some sugar from the syrup.

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Toss everything together to coat.

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You could top this salad with lots of different proteins. I picked a crab cake (the Harris Teeter seafood department makes great ones) this night, but I have eaten it with a steak, chicken and pork tenderloin before. You could serve it alone or as a side too. It is a very versatile concoction.



5 ounce container of arugula

1 (15 ounce) can of cannellini beans

1/2 of a small red onion, very thinly sliced

3 tablespoons of capers, rinsed and drained

the juice of 1 large lemon (3 TBSP)

1 tablespoon real maple syrup

1 teaspoon lemon zest

3 tablespoons of olive oil


fresh pepper

instructions and directions: 

in a large bowl, toss together: arugula, onion, beans and capers.

in a small bowl, whisk together: lemon juice, zest, syrup and oil. season with salt and pepper.

drizzle over salad and toss to combine. serve chilled.

from giada delaurentis


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