Arugula And Parmigiano Reggiano Cheese Salad Recipe
Servings: 4
Ingredients
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. 25 year old balsamic vinegar
- 4 c. Arugula, cleaned and stemmed
- 6 ounce Proscuitto di parma, thinly sliced
- 4 ounce Parmigiano-Reggiano cheese Salt and pepper
Directions
- In a small mixing bowl, whisk the extra virgin olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the platter. Mound the greens in the center of the proscuitto. SHave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 239 | 99% |
| Total Fat 27.08g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 0.31g | 0% |
