MEDITERRANEAN SALAD WITH PROSCIUTTO AND POMEGRANATE
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
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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