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Arugula & Asparagus Salad with Balsamic Vinaigrette

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Olive Oil
1/2 Red Onion, sliced
1 lb Asparagus, sliced into 1-inch pieces
1 15oz Can Cannellini Beans, drained and rinsed
2 1/2 Tbsp Balsamic Vinegar
5 oz Baby Arugula


  1. Heat oil in a skillet over medium heat. Add the asparagus and onion, and sauté until tender.
  2. Remove from the heat and stir in the cannellini beans.
  3. Whisk together 3 Tbsp olive oil and 2 ½ Tbsp Balsamic Vinegar.
  4. Toss the arugula with the vinegar mixture.
  5. Divide the arugula into 4 bowls. Top with the vegetable mixture. Season with salt and pepper, to taste. Enjoy!
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