Arugula salad with beans

Arugula is one of my favorite greens - spicy and peppery. When I was looking through the October 2016 issue of Cooking Light I saw an usual Arugula salad that I just had to try. This is my take on that recipe. Serve it with a quiche, frittata, or fish.

  
    Recipe serves
    Active time
    Total time
  

    4 people
    10m
    10m
  

  
    Special equipment needed
  
    Large salad bowl

  
    Ingredients
  
    1/2 teaspoon lemon zest
  
    2 tablespoons olive oil
  
    1 tablespoon lemon juice
  
    1 teaspoon mustard
  
    1 teaspoon honey
  
    1 15-ounce can white beans, rinsed and drained
  
    red onion slivers, to taste
  
    2 - 3 cups arugula
  
    salt, pepper

  
    Variations
  
    • Use red wine vinegar in place of the lemon juice.
  
    • Top with shredded or curled Parmesan cheese.
  
    • Add slivered raw young asparagus.

  
    Storage
  
    • This salad is best eaten immediately.

  
    Instructions
  
    • Combine the olive oil, lemon zest, lemon juice, mustard, and honey. Whisk to combine.
  
    • Combine the arugula, beans, and onion in a large mixing bowl. Gently toss to combine. Add the dressing and again gently toss.
  
    • Season to taste.

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