Arugula Salad with Prosciutto and Pears

Arugula Salad with Prosciutto and Pears Recipe
Oxmoor House
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.


4 servings (serving size: about 2 3/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 2 Minutes

Nutritional 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


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


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.

Serve with: French Bread with Herbed Goat Cheese Spread

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010