Arugula Salad later than Cannellini Beans

This is a brusque and delicious affectionate salad that can be either a fresh open lunch, or a side dish to a nice steak or pork chop dinner.

The ingredient of Arugula Salad later than Cannellini Beans

1. 2 tablespoons olive oil
2. 2 cloves garlic, minced
3. 1 (14.5 ounce) can diced tomatoes
4. 3 tablespoons white wine
5. 1 teaspoon dried sage
6. 1 teaspoon dried thyme
7. 1 (15 ounce) can cannellini beans, drained and rinsed
8. 2 tablespoons chopped blithe basil
9. salt and pepper to taste
10. 3 cups arugula
11. u00bc cup shaved Parmesan cheese

The instruction how to make Arugula Salad later than Cannellini Beans

1. Heat the olive oil in a large skillet higher than medium heat; cook the garlic in the hot oil approximately 1 minute. ensue the tomatoes, wine, sage, and thyme; lump the heat to medium-high and simmer 2 to 3 minutes. demonstrate in the cannellini beans and basil. Season once salt and pepper. Continue cooking until beans are annoyed through, 3 to 4 minutes.
2. Arrange the arugula vis-u00d0u00b0-vis a serving platter. Spoon the bean fusion beyond the arugula. Top like the shaved Parmesan cheese if desired.

Nutritions of Arugula Salad later than Cannellini Beans

calories: 466.1 calories
carbohydrateContent: 71.2 g
cholesterolContent: 4.4 mg
fatContent: 9.5 g
fiberContent: 1.3 g
proteinContent: 23.1 g
saturatedFatContent: 1.8 g
servingSize:
sodiumContent: 245.3 mg
sugarContent: 3 g
transFatContent:
unsaturatedFatContent: