1.INGREDIENTS

-1 ounce thinly sliced prosciutto, cut into ribbons
-1/4 cup extra-virgin olive oil
-1 medium red onion, finely chopped
-4 cloves garlic, minced
-2 (15 ounce) cans white beans, rinsed
-1/3 cup reduced sodium chicken broth
-1/4 cup lemon juice
-1/4 cup chopped fresh parsley
-Freshly ground pepper to taste
-8 cups arugula

NUTRITION INFORMATION

-Calories: 287 kcal
-Carbohydrates: 35 g
-Dietary Fiber: 7 g
-Fat: 11 g
-Protein: 12 g
-Sugars: 7 g

2.COOKING DIRECTIONS

-Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.

-Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

Yield: 6 servings

NOTES

-The saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

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