Lemon Basil Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Main dish salad consisting of arugula (can substitute baby spinach if desired), mozzarella, olives, and beans in a lemon-basil vinaigrette. From Family Circle magazine. Ingredients:
10 ounces baby arugula, washed and dried |
1/4 lb mozzarella cheese, quartered (small mozzarella balls) |
1/2 cup pitted kalamata olive, halved |
1/2 small red onion, sliced thin |
15 1/2 ounces butter beans, drained and rinsed |
1/2 cup fresh basil |
1/4 cup fresh lemon juice |
2 tablespoons honey |
1 tablespoon dijon mustard |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3 tablespoons extra virgin olive oil |
crispy fried onions (home-made or store-bought) |
Directions:
1. In a large bowl, combine the salad ingredients.
2. In a food processor, combine basil, lemon juice, honey, mustard, salt and pepper; process to incorporate.
3. Add the olive oil in a thin stream.
4. Pour dressing over salad and toss well; top with crispy fried onions and serve.
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