Arugula is an aromatic, peppery salad green and is very popular in Italian cuisine. It grows wild in Asia and all over the entire Mediterranean. In Roman times arugula was grown for both its leaves and the seed. The seed was used for flavoring oils. Arugula is more than just a salad green and can be sauteed or cooked in many other ways.
The making of prosciutto dates back 2000 years. True prosciutto, Prosciutto di Parma, has the DOP label. You will know it by the trademarked ducal crown. The ham is aged for at least 10-12 months and there is only one ingredient used in the treatment and curing and that is salt. This is why Prosciutto di Parma is an absolutely natural product that manages to be delicious, easily digestible and nutritional all at once.
Arugula and Prosciutto Salad
1 large bunch arugula (about 4 cups) - you can substitute with spinach
8 thin slices Prosciutto (about 4 ounces), cut in 1/2-inch wide strips
1/2 cup coarsely grated Parmigiano-Reggiano cheese
2 tablespoons toasted pine nuts
1/4 cup Balsamic Vinaigrette (recipe follows)
In a large bowl, combine arugula, Prosciutto, cheese and pine nuts. Toss gently with salad dressing to coat completely. Serve immediately.
2 tablespoons extra-virgin olive oil
3 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon sugar
1/4 teaspoon salt
In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.
Per Serving (8 - 1/2 cup Servings):
6g Fat (60.9% calories from fat)
trace Dietary Fiber
1 Lean Meat
0 Other Carbohydrates.