Kelle’s go-to recipe for a simple lunch or light dinner is this delicious recipe that features white beans and prosciutto. Double or triple the recipe and try it out with the family tonight.
White Bean and Prosciutto Salad
(makes 1 salad)
· 1 loosely packed cup fresh arugula
· 1/3 cup cooked (or canned) white beans (Great Northern or Cannelini)
· 2 slices thinly sliced prosciutto
· 1/2 oz thinly sliced Parmesan cheese
· 1 tablespoon pesto (best to make this on your own in a blender with basil, fresh garlic and olive oil)
· Croutons (make your own with 1 or 2 slices fresh white country bread, brushed with extra-virgin olive oil and garlic)
Season greens with salt and pepper. Add pesto and toss to coat.
In a separate bowl, season white beans with salt and pepper and add to the salad. Shred the prosciutto into pieces and add prosciutto and the Parmesan cheese to the salad. Add croutons and serve.
Enjoy!
