Prosciutto and Arugula Salad
Prosciutto is often complimented by the flavors of fruit, and usually a sweeter fruit. For this salad we used fresh grapefruit. It adds a bit of fresh sweet flavor, and also the acidity in the fruit replaces the need for vinegar, so you only need a splash of olive oil to dress the salad.
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 520 |
| Fat: | 43 g |
| Carbohydrates: | 13 g |
| Protein: | 26 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 cup 1 cup 1 cup Walnuts, Organic, chopped
- 1 1 1 Grapefruit, or 1/4 cantaloupe
- 4 cup 4 cup 4 cup Arugula, loosely packed
- 4 oz 4 oz 4 oz Prosciutto, cut into strips
- 1 tsp 1 tsp 1 tsp Olive Oil, Extra Virgin, a drizzle
- 1/2 tsp 1/2 tsp 1/2 tsp Salt and Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Peel skin from grapefruit.
- If you're feeling fancy, remove the outer membrane from the wedges.
- Cut into bite-sized pieces.
- Chop 1 cup of raw walnuts, set aside.
- Cut prosciutto into small ribbons, about 1 inch wide.
- Plate 2 cups of arugula per plate.
- Top arugula with prosciutto, grapefruit, and walnuts.
- Drizzle olive oil over salad.
- Sprinkle with sea salt and cracked black pepper if desired.
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