Yield: 4 servings.
3 tablespoons extra-virgin olive oil
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon salt
½ teaspoon ground black pepper
3 eggs, hard-boiled, peeled, and roughly chopped
2 (15.5-ounce) cans cannellini beans, drained and rinsed
1 tablespoon fresh dill, chopped
½ cup roasted red peppers, chopped
½ cup fresh flat parsley leaves, chopped
4 cups arugula
4 slices thick-cut bacon, cooked
In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Set aside.
In a large bowl, add eggs, beans, dill, roasted red peppers, and parsley. Pour dressing over bean mixture and lightly toss to coat.
Place arugula in a large salad bowl or divide into 4 individual salad or pasta bowls. Top with egg mixture. Crumble bacon over top and serve.
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