White Beans with Squid, Arugula, and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This light salad is pretty enough for a dinner party. Ingredients:
1 pound cleaned squid, bodies and tentacles separated |
3 cups (packed) baby arugula (about 3 ounces) |
1 1/2 cups small cherry tomatoes, halved |
1/3 cup extra-virgin olive oil |
2 to 3 tablespoons fresh lemon juice |
Directions:
1. Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm.
2. Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
3. What to drink: Citrusy A Mano 2007 Soave ($9)
4. Per serving: 339.7 kcal calories, 55.7 % calories from fat, 21.0 g fat, 3.1 g saturated fat, 264.2 mg cholesterol, 15.8 g carbohydrates, 3.4 g dietary fiber, 2.6 g total sugars, 12.4 g net carbohydrates 21.6 g protein Nutritional analysis provided by Bon Appétit
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