Try this Arugula Salad With Sausage and White Beans recipe, or contribute your own.
Suggest a better description1. Rinse the cannellini beans well. Halve and peel the onion and slice thin. Rinse the peppers and slice them into 1/2-inch strips. Chop the olives, and, if unwashed, wash the arugula.
2. Heat 2 tsp. oil in a large, nonstick skillet over medium-high heat until just smoking. Brown the sausage on one side, about 3 minutes. Turn the sausage, add water, and cover. Reduce heat to medium and continue to cook until sausage is heated through, 3-5 minutes. Transfer sausage to carving board. Pour off remaining water in skillet and wipe dry with paper towels.
3. Add remaining 2 tsp of oil to skillet and return to medium high heat until shimmering. Add beans and onion and cook until onion begins to soften, about 3 minutes. Add peppers, olives, and 3/4 cup of vinaigrette, bring to breif simmer, then remove from heat.
4. Toss arugula with warm bean mixture, and divide amoung individual plates. Slice sausage thin on a diagonal, and arrange over salads.
557 cal
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 114 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 95.8mg | 3 % | |
Potassium 791.1mg | 21 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.7g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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