|Arugula White Bean Tomato Salad|
|Recipe appeared in "MyMagazine" a promotional piece mailed quarterly to customers of Kroger grocery stores. Credit under recipe: 'Courtesy of Chef Suzanne , RD, LD, Atlanta.' If white wine is not on hand, red can be used. If no wine on hand, just skip this ingredient.|
Heat oil in a saute pan over medioum-high heat. Add onion and garlic; satue until onions and garlic are tender. Add wine, stirring constanly until liquid lamost evaporates. Add beans and season with salt and pepper. Cook 1 minute. Remove from heat.
For each serving: arrange 2 cups arugula and 1 diced tomato on each plate. Divide the onion-bean mixture over the salads and garnish with freshly-grated Parmesan cheese.
This is a healthy and refreshing salad idea. Primary fat calories are from the olive oil and parmesan cheese. But these are minor components of the recipe.