Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
206
Calories
2g
Protein
14g
Fat
21g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tsp white vinegar
- ½ lemon, juiced
- 1 tsp sugar
- 1 15oz can cannelloni beans, drained and rinsed
- 1 bunch arugula leaves (or 5oz baby arugula)
- In a medium skillet, heat the oil, shallot, and garlic until they begin to lightly fry. Whisk in the vinegar, lemon juice, and sugar. Toss the beans in the vinaigrette and allow to warm on a low flame. When the beans are heated through, remove from the heat and toss with the arugula. Season with sal
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes