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.
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.
|Serving Size: 1 (749g)|
|Recipe Makes: 1|
|Calories from Fat: 66 (55%)|
|Amt Per Serving||% DV|
|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 %|
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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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