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Receta Mediterranean Salad with Proscuitto and Pomegranate
by Jessica Ryan

Mediterranean Salad with Proscuitto and Pomegranate
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Grecia Greek
  Raciónes: 4

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

  1. Toss fennel and 1 tablespoon olive oil in medium bowl. Spring with ¼ teaspoon salt.
  2. Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
  3. Divide greens among plates. Top with fennel, then drape with proscuitto. Sprinkle pomegranate seed over.