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.
Ingredients:
  • 2 tsp olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1/2 cup dry white wine
  • 2 cups cooked white beans
  • Salt and freshly-cracked black pepper to taste
  • 8 roma tomatoes, diced
  • 16 cups arugula
  • Fresh Parmesan cheese
Preparation:
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.
Nutrition info:
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. 		Yields:
8 servings.
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