Arugula, White Bean & Prosciutto Salad with Basil Pesto
Prep time
Total time
Recipe type: Salad
Cuisine: Italian American
Serves: 2 servings
  • 4 ounces fresh arugula
  • 1 C rinsed canned white kidney beans
  • ½ C shaved Parmesan cheese
  • 2 oz sliced prosciutto
  • 2 C fresh basil
  • 1 clove Garlic
  • ½ C Olive oil
  • ½ C pine nuts
  • 1 French baguette
  1. To make the Pesto:
  2. In a food processor, blend garlic, basil, pine nuts, ¼ c parmesan cheese until combined.
  3. Slowly add olive oil and purée until desired consistency
  4. To assemble salad:
  5. Place arugula in bowl and add dressing and toss using tongs.
  6. Add beans and toss.
  7. Transfer to plate and top with sliced prosciutto and remaining cheese.
  8. Grind black pepper to taste on top.
  9. Serve with sliced baguette
Recipe by superman cooks at