Arugula Salad With Prosciutto Di Parma Recipe - Cooking Index
Arugula Salad With Prosciutto Di Parma Recipe - Cooking Index
Use a peeler to shave the Parmesan into thin slices.
Courses: Salads| 1/4 lb | Baby arugula - (abt 5 cups packed) - washed, patted dry | |
| 2 oz | Prosciutto di Parma - (abt 4 slices) | |
| 2 oz | Parmesan in 1"-wide slices - (abt 1 cup) | |
| 3 tablespoons | Aged balsamic vinegar | |
| 4 tablespoons | Top-quality olive oil | |
| 1 | Salt |
Place the arugula in a large bowl. Cut the prosciutto into 1/2-inch by 2-inch pieces and add to the bowl.
Add the Parmesan, then drizzle the balsamic vinegar and olive oil on top. Sprinkle with the salt. Toss. Divide the salad onto 4 salad plates and serve.
This recipe yields 4 servings.
Each serving: 220 calories; 10 grams protein; 3 grams carbohydrates; 0 fiber; 19 grams fat; 5 grams saturated fat; 22 mg. cholesterol; 545 mg. sodium.
Source:
The Los Angeles Times, 10-08-2003
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