Start by making the dressing. I use an immersion blender - but a blender or food processor will work just as well.
Combine the lime juice, vinegar, honey, jalape?o, salt, garlic and mustard and puree.
Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed.
Set aside until you are ready to serve the salad.
Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter.
Now toss the beans and most of the almonds with a generous splash of the dressing.
Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.
Serves 4 - 6.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4|
|Calories from Fat: 92 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 8.3mg||3 %|
|Sodium 114.4mg||4 %|
|Potassium 685.9mg||18 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 30.4g|
|Protein 18.1g||26 %|
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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: 339
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