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Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

See full recipe on: Cook's Illustrated



Ingredients

5tablespoons extra-virgin olive oil
1/2 medium red onion , sliced 1/8 inch thick (about 1 cup)
1pound asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
1 can (15 ounces) cannellini beans , rinsed and drained (about 1 1/2 cups)
2tablespoons balsamic vinegar , plus 2 teaspoons
14ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Nutrition 4 servings

Per Serving % Daily Value
Calories 576
Fat 18g 28%
Carbs 77g 25%
Protein 30g 60%
Fiber 20g 83%
Cholesterol
Sodium 50mg 2%
     
Fat
Carbs
Protein

Preparation






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