Breaking out of a (Rye) Rut: Salad for Dinner
Happy Father’s Day!
N told me a couple months ago that she was going to try to make a non-bread/pasta/rice-based dish once a week. It would be a good challenge, she said, keep her creative in what she cooked. Being a normal younger sibling, naturally I wanted to do exactly what she did.
I’ve tried to keep the once-a-week rule in mind, sometimes making soup, other times roasted potatoes & vegetables. But recently I became lazy, and especially after buying a large loaf of rye bread early last week, a lot of my recent meals have featured, well, rye bread. Finally, I decided that my lazy Sunday trip to the grocery store would be a good time to pick up some new ingredients: cannellini beans and arugula. I’m really not a big salad person, but I enjoy the spicy flavor of arugula.
So I ended up making a bean & arugula salad. That with a boiled egg ended up being quite a filling dinner – plus a small bowl of Greek vanilla yogurt for dessert.
Cannellini Bean & Arugula Salad
Ingredients (for 2 servings)
1 15.5-oz. can cannellini beans
3 large handfuls of arugula, roughly chopped
1/4 onion, chopped (red would be ideal, but I ended up using white)
1/2 tomato, chopped
1-2 tablespoons balsamic vinaigrette
Drain the cannellini beans and empty them into a large mixing bowl. Add the onion, tomato, and arugula. Drizzle the vinaigrette over the salad and toss. Enjoy!