Arugula, Plum and Prosciutto Salad

Serves: 8

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

In a large bowl, toss together arugula, plums, prosciutto and walnuts.

In a separate bowl, whisk together lime juice, vinegar, zest and olive oil. Season with salt and pepper. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Notes

To toast the walnuts

Preheat oven to 350 °F. Lay walnuts on a baking sheet. Toast until they begin to brown and smell fragrant, 7 to 10 minutes.

Each serving: 110 cal, 7g fat (1g sat), 10mg chol, 370mg sodium, 7g carb, 1g fiber, 5g protein

Recipe by Jackie Freeman, PCC Chef

Source: PCC Sound Consumer, June 2013

Learn more about our recipes. View guidelines »

More about: arugula, greens, plums, salad

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login