Salads · 20 min
Lemony White Bean-Arugula Salad with Prosciutto & Homemade Croutons
- 20 min
- 2–6 servings
- 608 kcal / serving
This salad combines peppery arugula with creamy beans, salty prosciutto, and crispy croutons for textural contrast. It comes together quickly on a weeknight, with a bright lemon dressing tying the components together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- 1 (15 oz) cancannellini (white kidney) beans
- ½ pintgrape tomatoes
- 1lemon
- 1 ozParmesan cheese
- 10 slicesprosciutto
- 2 sliceswhole grain bread
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, honey, Italian seasoning, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby arugula
- ½ pintgrape tomatoes
- 1lemon
- lemons
Dairy, eggs & chilled
- 1 ozParmesan cheese
- 10 slicesprosciutto
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lemon | 1 | 2 | 3 |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| prosciutto | 10 slices | 20 slices | 30 slices |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a skillet over medium heat and cut the bread into ¾-inch cubes.
- Add oil to the hot skillet, then toast the bread cubes, stirring occasionally, until they are golden and crisp, about 5–6 minutes; remove from heat and set aside.
- Rinse and dry the produce.
- In a large bowl, squeeze in the juice of a lemon and whisk in oil, Dijon, honey, and the seasonings to form the dressing.
- Drain and rinse the beans, then add them to the dressing and toss to coat.
- Halve the grape tomatoes and add them to the bowl.
- Chop or tear the prosciutto into bite-sized pieces and mix in.
- Add the arugula and toss everything together until evenly coated and combined.
- Shave Parmesan with a vegetable peeler and scatter over the salad before serving.
Two tips
- Make-ahead: toast the croutons ahead of time and store in a cool, dry place; re-crisp briefly before serving.
- Serving idea: swap a portion of the beans for extra tomato slices or a light lemon drizzle for a lighter presentation using pantry items.
Nutrition per serving
- Calories
- 608 kcal
- Protein
- 40 g
- Carbs
- 56 g
- Fat
- 27 g
- Fiber
- 12 g
- Sodium
- 1747 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.