Marinated Cannellini Beans, Fennel, Pistachios and Arugula Salad
Serves 4
Ingredients
- 1 (15 ounce) can cannellini or other white beans (drained and rinsed)
- 1/2 medium fennel bulb (very thinly sliced)
- 1/2 small red onion (minced)
- Champagne Dijon Vinaigrette
- Zest of half an orange
- 5 ounces arugula, mâche, or other baby greens (7 - 8 cups)
- 1/2 cup roasted pistachio nuts (roughly chopped)
Directions
- In a medium bowl, combine beans, fennel, red onion, 1/2 cup Champagne Dijon Vinaigrette, and orange zest. (Can be made a day or two ahead of time; cover and chill.)
- To serve, spoon bean mixture with dressing into bottom of salad bowl. Add 2 additional tablespoons vinaigrette, greens, and pistachios. Toss gently, adding more vinaigrette as needed. Garnish with an extra sprinkle of orange zest.
Cook Tips
Omit the beans for an elegant green salad.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 450
- Fat: 36.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 420.0 mg
- Carbohydrates: 26.0 g
- Fiber: 8.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 10.0 g