In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

Makes 6 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 ounce thinly sliced prosciutto, cut into strips
1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
4 cloves garlic, minced
2 15-ounce cans white beans, rinsed
1/3 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup chopped fresh parsley
Freshly ground pepper to taste
8 cups arugula

1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

NUTRITION INFORMATION: Per serving: 196 calories; 11 g fat (2 g sat, 7 g mono); 4 mg cholesterol; 24 g carbohydrate; 9 g protein; 7 g fiber; 430 mg sodium; 510 mg potassium.
Nutrition bonus: Folate (40% daily value), Fiber (31% dv), Potassium (17% dv), Calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 very lean meat, 2 fat

MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.

I wouldn't call this dinner but as a side it is very good. Easy to prepare. I have made this many times now.

RI, NY

Sorry, I have a tougher standard/definition for low sodium... and low fat....

Earlene, Phoenix, AZ

We don't eat meat, so I made this without the ham... I added some diced red pepper for color. It was good--and maybe a bit healthier than the original!

T.C., Tucson, AZ

I can appreciate these types of recipes as "Gateway" foods--gateways back to good eating. But they should be marketed as that, with tips on how to slowly make them better. For instance, point out that organic broths lack the MSG and other dangerous and totally unnecessary chemicals found in, say, Swanson's Chicken Broth. I don't expect any better from doctors still attached to the disease industry, as opposed to we up and comers leading the new (Projected to be $1 trillion dollar) Wellness Industry.

Rob Michael, Albuquerque, NM

What is arugula?

Paula Perez, Amarillo, TX

This was really good

caroline

Delicious! I haven't used the ham.

Penelope, Selinsgrove, PA

I agree with the comments made about the prosciutto ham. I don't think it is absolutely necessary for this recipe. There are some of us who shouldn't eat ham, but the rest of it is delicious. I love the taste of arugula so I will probably try this recipe. And the beans are very good for health and the rest of the ingredients are also healthful.

Jeanie Baetz, Waterloo, CA