Simply Scratch · by Laurie McNamara★ 5.0 (1)
Pear and Prosciutto Arugula Salad
NUTRITION · PER SERVING26M COOK
CAL 10%·PRO 18%
CARBS 12G23% OF CAL
3G FIBER3G OTHER6G TOTAL SUGAR
FAT 15G65% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant salad of peppery arugula, ripe pears, and salty prosciutto topped with toasted walnuts, basil, and parmesan. Dressed with sherry vinaigrette.
mainitaliansaladpork🍳 skilletgluten free
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 teaspoon kosher salt
- freshly ground black pepper (to taste)
- 2 tablespoons aged sherry vinegar
- 2 tablespoons roasted walnut oil (I like La Tourangelle)
- 1/2 cup walnuts
- 5 ounces baby arugula
- 4 ounces prosciutto de parma
- 1 to 2 pears (cored and sliced)
- 10 fresh basil leaves (torn)
- 1/3 cup parmesan shavings (or to preference)
At a glance
PER SERVING · TIME 26M
CAL 10%·PRO 18%
CARBS 12G23% OF CAL
3G FIBER3G OTHER6G TOTAL SUGAR
FAT 15G65% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 581mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 108mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.