Name: Warm Bean and Arugula Salad
Yield: 8 servings
Ingredients: 2 cups pearl barley (rinsed and drained); 3 tablespoons homemade pesto (Dinner Tonight Recipe-see recipe for full ingredient list); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 1 clove garlic (grated or minced); 3/4 teaspoon kosher salt (adjust to taste); 1/2 teaspoon freshly cracked black pepper; 30 ounce can white beans such as cannellini beans or Great Northern (rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)); 15 ounce can red kidney beans (drained and rinsed); 1/3 cup chopped sun-dried tomatoes (julienne style); 1/2 small red onion (thinly sliced); 2 cups fresh arugula (chopped)

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Ingredients

2 cups pearl barley rinsed and drained
3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic grated or minced
3/4 teaspoon kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper
30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
15 ounce can red kidney beans drained and rinsed
1/3 cup chopped sun-dried tomatoes julienne style
1/2 small red onion thinly sliced
2 cups fresh arugula chopped

Servings: servings

Units:

Instructions

In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
Add chopped arugula to top beans. Serve while warm.

Recipe Notes

Peachy Prosciutto Pizza

August 5, 2022 by Dinner Tonight

The peak of Texas Hill Country peach season has arrived! Although a little later this year, due to the Texas heat and dry conditions, peaches are still sweet as can be. Our Peachy Prosciutto Pizza is so delicious and easy to make. Try making for brunch or appetizers as you start up the grill.

Peachy Prosciutto Pizza

CourseBreakfast, Dessert, Snacks

Servings

4 1/2 flatbread servings

Servings

4 1/2 flatbread servings

Peachy Prosciutto Pizza

CourseBreakfast, Dessert, Snacks

Servings

4 1/2 flatbread servings

Servings

4 1/2 flatbread servings

Ingredients

2 nann flatbread whole wheat
1/2 cup non-fat mozzarella cheese shredded
2 prosciutto slices torn into pieces
2 Tablespoons goat cheese
2 small peaches sliced
2 Tablespoons fresh basil chopped
1/2 cup fresh arugula
1 Tablespoon balsamic vinegar glaze

Servings: 1/2 flatbread servings

Units:

Instructions

Oven Instructions

Preheat the oven to 425F.
Spray flatbread with olive oil cooking spray, and place in preheated oven for 5 minutes.
Remove flatbread from the oven and top with mozzarella, prosciutto, goat cheese, and peaches.
Place flatbread in the oven to toast for 8-10 minutes, until bread is golden and cheese is melted.
Remove from the oven and top with basil and arugula.
Drizzle balsamic glaze over each flatbread pizza.

Air Fryer Instructions

Spray flatbread with olive oil cooking spray, and top flatbread with mozzarella and goat cheese.
Place in the air fryer for 5 minutes at 400F.
Remove flatbread and add prosciutto and sliced peaches.
Place again in the air fryer for 5 minutes at 400F.
Remove flatbread and top with basil and arugula.
Drizzle balsamic glaze over each flatbread pizza.

Recipe Notes

Balsamic Vinegar Glaze may contain added sugars. 1 serving of Peachy Prosciutto Pizza contains:

¼ tbsp = 1.75 grams or 3.5% or 4% DV added sugars

Spinach- Avocado Salad with Grapefruit Vinaigrette

January 6, 2017 by Dinner Tonight

This Spinach and Avocado Salad with Grapefruit Vinaigrette is the perfect way to celebrate a glorious winter crop here in Texas, grapefruit! This tangy salad makes the perfect addition to any dinner.

Spinach- Avocado Salad with Grapefruit Vinaigrette

CourseSide Dishes

Servings

Spinach- Avocado Salad with Grapefruit Vinaigrette

CourseSide Dishes

Servings

Ingredients

For the salad

1.5 lbs. fresh spinach rinsed and dried
0.5 lb. fresh arugula rinsed and dried
1 1/2 cup red onion sliced

For the vinaigrette

1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. honey Juice and zest of 1 Ruby Red grapefruit

Toppings

2 avacados sliced
2 Ruby Red grapefruits peeled, sectioned, and chopped
1/4 cup pecans chopped

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. 2. In a large bowl, toss together the salad ingredients. Set aside. 3. In a small bowl or container with lid, whisk or shake all of the vinaigrette ingredients. 4. Assemble the toppings over the salad mixture. Top with the vinaigrette and serve.

Recipe Notes

Nutrition facts per serving: 190 calories, 16g total fat, 2g saturated fat, 0g trans fat, 25mg sodium, 11g total carbohydrate, 3g dietary fiber, 6g sugars, 2g protein, 45% vitamin A, and 35% vitamin C. percent Daily Values are based on a 2,000- calorie diet.

Roasted Asparagus Salad

April 2, 2015 by Dinner Tonight

Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper!

Roasted Asparagus Salad

Fill half your plate with this delicious salad.

Servings

4 (1.25 cups each)

Servings

4 (1.25 cups each)

Roasted Asparagus Salad

Fill half your plate with this delicious salad.

Servings

4 (1.25 cups each)

Servings

4 (1.25 cups each)

Ingredients

1/4 cup red onion sliced very thin
1/3 cup red wine vinegar
1 lb fresh asparagus spears trimmed
3 cups fresh arugula (can substitute spinach)
2 tbsp fresh mint minced
3 tbsp olive oil extra virgin divided
1/4 tsp salt
1/8 tsp black pepper

Servings: (1.25 cups each)

Units:

Instructions

To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately

Recipe Notes

Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.

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