LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
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Abrish Kidanu
[email protected]This salad is a waste of time and ingredients.
Rana Adal
[email protected]I would not recommend this salad to anyone.
Abdulla Mhamad
[email protected]This salad is not worth the effort.
Cheryl McKay
[email protected]I think this salad would be better with a different dressing.
Abigail Dziekpor
[email protected]I found the beans to be a bit too firm.
Denrick Walak
[email protected]This salad is a bit too tangy for my taste.
Sameer Asim
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Jennifer Adjei
[email protected]This salad is a great way to use up leftover white beans.
Sihle Tabane
[email protected]I added some grilled chicken to this salad and it was a great way to add some extra protein.
Natasha Hoffmeester
[email protected]I'm not a big fan of arugula, so I used baby spinach instead and it was still delicious.
Lilian Kiwambo
[email protected]This salad is so easy to make and it's always a hit with my family and friends.
Md Rahim mia
[email protected]I love the combination of flavors in this salad. The lemon-tahini dressing is tangy and creamy, and it pairs perfectly with the nutty white beans and peppery arugula.
Jack Man
[email protected]This lemony white bean and arugula salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The beans are cooked until tender and then tossed with a tangy lemon-tahini dressing, fresh arugula, and a variety of other veget