Arugula With Toasted Pine Nuts, Cucumber And Radish Salad, Navy Bean Salad With Roasted Carrots And Avocado

Ingredients: Baby Arugula Pine Nuts Lemon Extra Virgin Olive Oil Radishes Cucumbers Fage Total 0% Greek Yogurt Salt Pepper Navy Beans Avocado Preparation Directions: 1. Make a palm-sized pile of arugula on your plate. 2. Toast your pine nuts. 3. Sprinkle the toasted pine nuts onto the arugula. 4. Drizzle olive oil and lemon on top of the salad. 5. Slice radishes into triangles. 6. Cut cucumbers into round slices and then triangular quarters (about 1/8th inch thick). 7. Add Fage Total 0% Greek yogurt to coat the radishes and cucumbers and salt to flavor. 8. Take a spoonful of this salad and place it beside the arugula and pine nuts. 9. Soak navy beans overnight or for several hours. 10. Once soaked, cook the beans in water until they are soft. 11. Cut carrots into very small pieces. 12. Lightly brush carrots with olive oil and roast them in a toaster oven or in a regular conventional oven; once soft remove them from the oven and let the carrots cool. 13. Cut the avocado into 1/4-inch pieces. 14. Place all ingredients into a bowl. 15. Squeeze lemon juice and add olive oil into the bowl, grind salt and pepper over the salad and stir until beans all the vegetables are dressed. 16. Add a spoonful of this lovely product to your plate to complete your trio