Thursday, March 3, 2011

Dinner in a Flash!

I had to go to a meeting on a Monday night so I only had a short amount of time after taking the dog on a walk (YES, we got a dog!) before I had to leave. Brent wasn't home from work yet. Yikes! What to do? Make something that can hold and/or be served at room temperature. Bingo.

Cannellini Bean and Arugula Salad
3 Roasted Red Peppers, canned, chopped
1 garlic clove
lemon zest
4 Tbs chopped parsley
14 oz can cannellini beans, drained
2 Tbs lemon juice
2Tbs extra virgin olive oil
1 small bunch arugula leaves

Mix together beans, garlic, zest, parsley, lemon juice, olive oil, salt and pepper to taste. Place arugula on plate and drizzle with a bit more lemon juice and olive oil if you like. Scatter the beans on the arugula, top with peppers and then bean mixture.

I served with a simple baked salmon. I used similar flavors to make it all go together--squeezed a little lemon juice and some olive oil on the salmon before baking.
This was so light and fresh. Very healthy!

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