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Arugula & White Bean Salad/Rosemary Dressing Recipe

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This recipe for Arugula & White Bean Salad/Rosemary Dressing is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. 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 tsp. dried rosemary
1 T. red wine vinegar
3 T. sherry vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/3 cup olive oil
1 bunch arugula, washed, stems removed and chopped fine
3-4 Roma tomatoes, finely chopped
1/4 c. chopped Kalamata olives
Directions:
Directions:
Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp. 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. In a blender or food processor, add the garlic, rosemary, vinegars, salt and pepper. Blend while slowly adding the olive oil. 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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