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Great balance of
flavors...
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SALAD: |
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3 cups |
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torn arugula
leaves |
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½ cup |
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chopped
bottled roasted red bell peppers |
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1/3 cup |
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vertically
sliced red onion |
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16 ounce |
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can navy
beans, rinsed and drained
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DRESSING: |
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1½ Tbs |
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balsamic
vinegar |
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1 Tbs |
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olive oil |
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1 tsp |
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honey |
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¼ tsp |
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salt |
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¼ tsp |
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black pepper |
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1 clove |
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garlic,
minced |
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1 |
To prepare salad,
combine salad ingredients in a large bowl. |
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2 |
To prepare dressing,
combine vinegar and remaining ingredients in a small
bowl, stirring with a whisk until blended. Pour over
salad, tossing to coat. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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177.26 |
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Calories From Fat (20%) |
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35.14 |
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% Daily Value |
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Total Fat
4.01g |
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6% |
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Saturated Fat 0.60g |
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3% |
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Cholesterol
0.00mg |
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0% |
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Sodium
658.51mg |
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27% |
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Potassium
415.94mg |
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12% |
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Carbohydrates
27.71g |
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9% |
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Dietary Fiber 6.57g |
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26% |
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Sugar 2.07g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.13g |
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Protein
9.24g |
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18% |
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Recipe Source |
| Cooking
Light |