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| Arugula & White Bean Salad with Rosemary Dressing June, 2000  Serves 6 / This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means "dew of the sea," is perfect to unite the flavors of this robust salad. Prep time: 20 minutes Cooking time: 40 minutes2 cups dried white northern beans, soaked in water overnight (or 2 cans organic white beans) 2 cloves garlic 1 3-inch stem of rosemary (leaves removed), or 3/4 teaspoon dried 1 tablespoon red wine vinegar 3 tablespoons sherry vinegar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup olive oil 1 bunch arugula, washed, stems removed, and chopped fine 3-4 Roma tomatoes, finely diced 1/4 cup chopped kalamata olives 1. Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 teaspoon each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans. 2. In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil. 3. Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature. Photography by Rita Maas Calories 294,Fat 9,Perfat 26,Cholesterol 0,Carbo 42,Protein 14,Fiber N/A,Sodium N/A |