Arugula, White Bean, and Roasted Red Pepper Salad
From Cooking Light
Phase 2 because of the honey...if you use a sugar substitute, you could eat this in Phase 1. The peppery flavor of the arugula is balanced by the creamy, mild navy beans.
3 cups torn arugula leaves
1/2 cup chopped bottled roasted red bell peppers
1/3 cup vertically sliced red onion
1 (16-ounce) can navy beans, rinsed and drained
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
To prepare salad, combine first 4 ingredients in a large bowl.
To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.
Yield: 4 servings (serving size: 1 cup)
CALORIES 164 (29% from fat); FAT 5.3g (satfat 0.7g, monofat 2.9g, polyfat 1.2g); PROTEIN 7.1g; CARBOHYDRATE 23.6g; FIBER 2.9g; CHOLESTEROL 0.0mg; IRON 2.3mg; SODIUM 500mg; CALCIUM 80mg;
Cooking Light, MAY 2001