White Bean & Arugula Salad

For the Dressing:

1/3 cup extra-virgin olive oil
3 TBSP lemon juice
1 TBSP minced fresh dill
1 small garlic clove, finely chopped
coarse sea salt & freshly ground pepper to taste

For the Salad:

3 bunches arugula, trimmed & roughly chopped (6 – 7 cups)
1 15 oz can white beans, drained (cannellini or great northern)
1 yellow bell pepper, seeded & diced
shaved parmesan cheese for garnish (optional)

• In a large bowl, whisk together the oil, lemon juice, dill, garlic, salt & pepper.
• Add the arugula, beans & yellow pepper & toss to combine.
• Garnish w/ cheese if using.

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SIDE NOTES:

~ From “Fresh Food Fast”

~ Very easy to throw together & delicious. I get sick of the same old salad all the time. I cut the recipe in half & devoured the whole thing myself for lunch.

~ Arugula is a peppery type of lettuce, it’s got a kick to it. I don’t bother chopping it up, I just remove the stems.

~ Over the past year, I’ve gotten used to using dried beans & soaking/cooking myself. However, I don’t stick to it religiously, as I often want to just throw something together on the fly.  If using canned, I recommend a high quality product such as Eden.

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