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Ingredientes
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon coarse kosher salt
- 6 cups (4 oz) arugula
- 1 cup thinly sliced green onions
- ¼ cup thinly sliced mint leaves
- 1 ½ tablespoons balsamic vinegar
- 2 (3-oz) packages thinly sliced proscuitto, torn into strips
- ½ cup pomegranate seeds
Direcciones
- Toss fennel and 1 tablespoon olive oil in medium bowl. Spring with ¼ 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 proscuitto. Sprinkle pomegranate seed over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 93 | 73% |
| Total Fat 10.51g | 13% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 305mg | 9% |
| Total Carbs 8.16g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.47g | 2% |
| Protein 1.58g | 3% |
