Try this Arugula & Parmigiano-Reggiano Cheese Sal recipe, or contribute your own.
Suggest a better descriptionin a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the platter. Mound the greens in the center of the proscuitto. SHave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper. Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, Date: 22 Jun 96 00:14:40 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1077 | ||
Calories from Fat: 1045 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.1g | 155 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 54.2g | ||
Polyunsanturated Fat 36g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 472.2mg | 16 % | |
Potassium 35.4mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1077
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