Arugula, Prosciutto and Pomegranate Salad

Serves 4 to 6

This is has so many exciting flavors! It makes a wonderful main meal salad too.

4 cups arugula or spinach if you want a milder salad
1 cup thinly sliced fennel bulb
¼ tsp. sea salt
1-2 oz. prosciutto, torn into thin strips
¼ cup thinly sliced mint leaves
½ cup pomegranate seeds

Dressing:
3 Tbs. extra virgin olive oil
1 ½ Tbs. red balsamic vinegar
¼ tsp. sea salt
1/8 tsp. cracked black pepper

1. Discard outer leaves of bulb if it is “pithy” or looks scarred. Cut bulb lengthwise in quarter slices. Then slice again crosswise into ½ inch pieces. Toss sliced fennel bulb with salt and let it rest at least an hour to soften the fennel.

2. Combine arugula, mint, green onions and toss with dressing. Divide this onto salad plates.

3. Top with fennel and 1-2 pieces of prosciutto. Sprinkle pomegranate seeds over the top of this salad and serve.

Bites of Insight: Pomegranates contain three times as many antioxidants as red wine and green tea. Additionally, low in calories, high in fiber and Vitamin C, A, iron, potassium and B6. The health claims around pomegranates are numerous and widely published. Originated in the Middle East but was brought to South America in 1796.

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