MEDITERRANEAN SALAD WITH PROSCIUTTO AND POMEGRANATE

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Mediterranean Salad with Prosciutto and Pomegranate image

Provided by Marlena Spieler

Categories     Salad     Appetizer     Quick & Easy     Low Cal     High Fiber     Lunch     Fennel     Arugula     Fall     Family Reunion     Pomegranate     Prosciutto     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
2 3-ounce packages thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds

Steps:

  • Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
  • Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
  • Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

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