This salad is one of my favorites and it’s so easy to make for a perfect lunch or a salad fo dinner! Although this is not my recipe, I have tweaked it and simplified it from a former restaurant I used to work at!
5 Bunches Arugula, washed & removed from stems. Or two handfuls of baby arugula from the store
1 Can Cannelini Beans, drained
1/2 Sweet onion or red onion, sliced
2 TBSP Sherry or white wine vinegar
1/4 Cup olive oil or avocado oil
1 TSP Honey
Salt & Pepper
1 handful of Parmesan Cheese (optional & recommended)
Fresh cracked black pepper, to taste
- In a bowl toss together arugula, parmesan cheese, cannellini beans, and onion.
- In a small shakeable container (I use a small mason jar) Combine vinegar, oil, honey, salt, and pepper and shake vigorously.
- Dress the salad with the vinaigrette and top with fresh cracked pepper and a little extra parmesan! Add chicken or tuna on top to make it a meal.