Antipasto Toss
- 1 can white kidney (cannellini) beans
- 1 large takeout order antipasto salad
- 1 bag baby arugula
- Olive oil (optional)
- red wine vinegar (optional)
- Drain and rinse beans; place in large salad bowl.
- Cut ingredients from antipasto salad into bite-size pieces (you should have about 3 cups).
- Add to bowl, along with arugula.
- Toss together and serve with olive oil and red wine vinegar if you like.
white kidney, salad, baby arugula, olive oil, red wine vinegar
Taken from www.delish.com/recipefinder/antipasto-toss (may not work)