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Quick and Easy Recipe
Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe
Sweet, Sour & Salty
| Prep time: 30 Minutes |
American
|
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.19g | 4% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 159mg | 7% |
| Potassium 792mg | 23% |
| Total Carbs 47.05g | 13% |
| Dietary Fiber 10.8g | 36% |
| Sugars 14.57g | 10% |
| Protein 10.58g | 17% |
Ingredients Convert Measures
- 5 fl oz Pear Nectar
- 2 fl oz Seasoned Rice Vinegar
- Sea Salt & Ground Pepper (to taste)
- 5 oz Spring Mix Salad Greens
- 1 Fennel Bulb
- 1 Endive Head
- 1 Cup Torn Arugula
- 2 oz Prosciutto, Thinly Sliced & Julienned (Italian)
- 4 Figs, Quartered From Stem End
- 1 oz Parmesan Cheese (Italian)
Directions
- In a small bowl, mix the pear nectar and seasoned rice vinegar. Season w/ salt and pepper. Set the dressing aside.
- Separate the leaves of the endive head. Set aside.
- Cut the prosciutto, julienne style. Set aside.
- Quarter the figs. Set aside.
- Cut the stems and feathery tops from the fennel bulb. Cut the bulb in half lengthwise. Cut away the core. Thinly slice crosswise. Set aside.
- In a bowl, combine the spring mix and arugala. Add half the dressing and toss well.
- Place the greens on individual plates. Top the greens with the fennel, endive, prosciutto and figs. Drizzle the remaining dressing on each plate.
- Shave thin slices of parmesan cheese over each salad.
