White Bean and Arugula Salad with Lemon Dill Vinaigrette
To make vegan, leave out the cheese. If you don't like dill, substitute with thyme or parsley. Serve with crusty bread, and you have a light meal to compliment the summer heat.
1/3 cup extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, finely chopped
Coarse sea salt or kosher salt and freshly ground black pepper
3 bunches arugula, trimmed and roughly chopped
1 can white beans, such as cannellini or Great Northern, rinsed and drained
1 yellow bell pepper, halved, seeded and thinly sliced
Shaved Parmesan cheese for garnish
1. In a large bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper. Add the arugula, beans, and yellow pepper and toss to combine.
2. Garnish the salad with shaved Parmesan cheese and serve.
Found: Treehugger.com; Fresh Food Fast by Peter Berley