2 (5 oz pkg each) baby arugula
1/4 lb small mozzarella balls, quartered
1/3 cup pitted Kalamta olives, halved
1/2 of small red onion, thinly sliced
1 (15.5 oz can) butter beans, drained, rinsed
1/2 cup fresh chopped basil
1/4 cup lemon juice
2 tbsp. honey
1 tbsp. Dijon mustard
1/4 tsp. each salt and pepper
3 tbsp. olive oil
1/4 cup French's fried onions

In a large bowl, combine arugula, mozzarella balls, olives, red onion, and beans.

In another bowl, whisk together basil, lemon juice, honey, Dijon mustard, salt and pepper. Slowly whisk in oil until well combined. Toss dressing with salad, top with French's fried onion.

Submitted by: Sherry Monfils