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Christina

Arugula and White Bean Salad with Lemon Dressing

People often think of salads as warm weather food, but they really aren’t.¬†In fact, some of my favorite salads are ones that I make in the wintertime.

After the holiday food-fest, we could all use a little more greens in our diet, and it feels good to get back to basics with some healthier, lighter fare.

Lately, I’ve been obsessed with using canned artichokes in everything and anything. Besides being tasty, they are very filling and a great way to bulk up any salad.

This Arugula and White Bean Salad is completely vegetarian but also hearty, filling, and full of fiber thanks to the beans and artichokes.

It’s also the perfect weeknight supper – simple and filling all on its own, but can also be paired beautifully with a bowl of soup.

Arugula and White Bean Salad with Lemon Dressing

Serves 2-4

Ingredients

Zest and juice of one lemon
1/4 cup extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 14-oz. can of artichokes, coarsely chopped
1 15-oz. can of cannellini beans, rinsed and drained
8 oz. baby arugula, washed and dried

Instructions:

1. Place lemon juice, zest, olive oil, salt and pepper into the bottom of a large bowl. Whisk to combine.

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2. Add in artichokes, beans and arugula and toss gently to combine. Serve immediately.

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Want more healthy salads? Try:

Toasted Hazelnut and Shredded Carrot Salad
Mayo-less Egg Salad
Roasted Cauliflower Salad

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