Servings: 8
Yield: 4 cups
1 large bunch arugula (about 4 cups)
OR
1 large bunch spinach leaves, stems trimmed (about 4 cups)
4 thin slices Prosciutto di Parma (about 2 ounces), cut in 1/2-inch wide strips
1/2 cup shaved or coarsely grated Parmigiano-Reggiano cheese
2 tablespoons toasted pine nuts
1/4 cup prepared balsamic salad dressing
In a large bowl, combine arugula, Prosciutto di Parma, cheese and pine nuts. Toss gently with salad dressing to coat completely. Serve immediately.
Yield: 4 cups
1 large bunch arugula (about 4 cups)
OR
1 large bunch spinach leaves, stems trimmed (about 4 cups)
4 thin slices Prosciutto di Parma (about 2 ounces), cut in 1/2-inch wide strips
1/2 cup shaved or coarsely grated Parmigiano-Reggiano cheese
2 tablespoons toasted pine nuts
1/4 cup prepared balsamic salad dressing
In a large bowl, combine arugula, Prosciutto di Parma, cheese and pine nuts. Toss gently with salad dressing to coat completely. Serve immediately.
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