Prosciutto with Pears and Arugula (RR)
by sjwideman
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INGREDIENTS
- 1 bundle argula leaves
- 1 ripe bosc pear
- 1 lemon
- 1 tbsp thyme, ; freshly chopped
- EVOO ; for drizzling
- Salt and pepper to taste
- 8 slices prosciutto di Parma
INSTRUCTIONS
Place the arugula in a bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again.
Dress the pear with the juice of 1/2 lemon, thyme leaves, EVOO, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle.
Cut each bundle in half, to make 16 pieces.
1 tablespoon fresh thyme leaves, finely chopped
Extra virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 3 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 9.6mg | 0 % | |
| Potassium 19.6mg | 1 % | |
| Total Carbohydrate 1.4g | 0 % | |
| Dietary Fiber 0.6g | 3 % | |
| Sugars, other 0.8g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 3
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