Try this Arugula Salad with Sausage and White Beans recipe, or contribute your own.
Suggest a better descriptionRinse 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.
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 inskillet and wipe dry with paper towels
Add remaining 2 tsp. oil to skillet and return to medium high heat until shimmering. Add beans and onion andcook until onion begins to soften, about 3 minutes. Add peppers, olives, and 3/4 cup of vinaigrette, bring to brief simmer, then remove from heat.
Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on a diagonal, and arrange over salads.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (749g) | ||
Recipe Makes: 1 | ||
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Calories: 121 | ||
Calories from Fat: 66 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 595.1mg | 21 % | |
Potassium 166mg | 4 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 10.5g | ||
Protein 1.8g | 3 % | |
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: 121
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