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Lemony White Bean-Arugula Salad with Prosciutto & Homemade Croutons.

  • 2 (5 oz) pkgs
    baby arugula
  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 1 pint
    grape tomatoes
  • 2
    lemons
  • 2 oz
    Parmesan cheese
  • 20 slices
    prosciutto
  • 4 slices
    whole grain bread
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    honey
  •  
    Italian seasoning
  •  
    salt
  • 1
    Preheat a large skillet over medium heat.
  • 2
    While the skillet heats up, cut bread into ¾-inch cubes.
    4 slices whole grain bread
  • 3
    Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 4
    Add bread cubes to the skillet and season with spices. Toast the bread, tossing occasionally, until croutons are golden brown, 6-7 minutes. Remove from heat and set aside.
    ¼ tsp salt
    ¼ tsp Italian seasoning
    ¼ tsp garlic powder
  • 5
    Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 lemons
    1 pint grape tomatoes
    2 (5 oz) pkgs baby arugula
  • 6
    Juice lemons into a large bowl. Add oil, Dijon, honey, and spices. Whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    2 tbsp Dijon mustard
    2 tsp honey
    ½ tsp salt
    ½ tsp garlic powder
    ¼ tsp black pepper
  • 7
    Drain and rinse beans, then add to the bowl with the dressing.
    2 (15 oz) cans cannellini (white kidney) beans
  • 8
    Halve tomatoes and add to the bowl.
  • 9
    Chop or tear prosciutto into bite-sized pieces and add to the bowl.
    20 slices prosciutto
  • 10
    Add arugula to the bowl and toss to combine the salad.
  • 11
    Use a vegetable peeler to shave the Parmesan.
    2 oz Parmesan cheese
  • 12
    To serve, divide salad between plates. Top with croutons and Parmesan. Enjoy!