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Arugula Salad with Prosciutto and Pears

Oxmoor House
Prep time 7 mins
Cook time 2 mins
Yield 4 servings (serving size: about 2 3/4 cups)
You can toast the walnut halves quickly in a dry skillet over medium-high heat. Stir frequently, and remove them from the heat as soon as you begin to smell that wonderful nutty aroma.

Ingredients

  • 2 (5-ounce) bags arugula
  • 2 red pears, cored and cut lengthwise into 1/4-inch-thick slices
  • 4 thin slices prosciutto, cut crosswise into strips (about 2 ounces)
  • 3/4 cup shaved fresh Parmesan cheese (about 3 ounces)
  • 4 tablespoons walnut halves, toasted
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 251
  • caloriesfromfat 0.0 %
  • fat 19.1 g
  • satfat 5.4 g
  • monofat 6.9 g
  • polyfat 6.5 g
  • protein 13.2 g
  • carbohydrate 10.1 g
  • fiber 3.3 g
  • cholesterol 27 mg
  • iron 1 mg
  • sodium 713 mg
  • calcium 301 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl.

  2. Combine vinegar and next 3 ingredients in a small bowl, stirring with a whisk. Drizzle over salad, and toss gently to coat.

  3. Serve with: French Bread with Herbed Goat Cheese Spread

Cooking Light Fresh Food Fast Weeknight Meals